Zucchini On Keto

From our popular recipe results for Zucchini On Keto with suggestions below for keto-zucchini, keto, lunch-dinner.

Keto Zucchini Lasagna Recipe

:Serves: 9.

:Meat Sauce.:

1 tbsp olive oil

1 large onion chopped

4 cloves garlic minced

1 lb ground beef extra lean

2 bay leaves

1/2 tsp cinnamon

1 tsp oregano dried

1/2 tsp pepper

1 tbsp hot sauce

28 oz crushed tomatoes (1 can)

:Zucchini “Pasta”.:

3 large zucchini

3 cups mozzarella cheese shredded

2 cups mushrooms slices, I used white mushrooms

1 1/2 cups ricotta cheese

1/2 cup Parmesan cheese grated

1 tbsp parsley for garnish

Make sauce: Add the olive oil to a large skillet and heat over medium heat

Add onion and cook for a couple minutes until onion is soft

Add garlic and ground beef and break the ground beef with a wooden spoon

Cook until the meat is no longer pink

Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir

Cook for a couple more minutes

Add crushed tomatoes, stir and simmer for 10 to 15 minutes

Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline

Slice the zucchini so they are about 1/8 of an inch in thickness

Preheat oven to 375 F degrees

Use a 9×13 inch baking dish

Assemble lasagna: Start with a layer of zucchini slices

Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices

Next add a layer of the meat sauce, followed by dollops of ricotta cheese

Repeat so that you end up with 3 layers of zucchini

When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese

Finally sprinkle Parmesan cheese over the top

Bake: Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly

Garnish with parsley

Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving

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