Description
A delicious low-carb alternative to traditional lasagna using zucchini instead of pasta.
Ingredients
Scale
- 2 large zucchinis, sliced lengthwise into thin strips
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Place zucchini slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
- Add ground beef, salt, pepper, oregano, and red pepper flakes. Cook until browned. Drain excess fat.
- Stir in marinara sauce and simmer for 5 minutes.
- Layer half of the zucchini slices in the baking dish. Top with half the beef sauce, half the mozzarella, and some Parmesan.
- Repeat with remaining zucchini, sauce, and cheeses.
- Bake uncovered for 30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or spices to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg