Zucchini On Keto

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Recipe Category: Keto

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
  • Method

  • 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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