Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, zucchini lasagna. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Zucchini lasagna is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Zucchini lasagna is something that I have loved my whole life. They are fine and they look wonderful.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.
To get started with this recipe, we must first prepare a few ingredients. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Take Zucchini (2 large)
- Get Ground beef (500g)
- Take Marinara sauce (1 jar)
- Prepare Ricotta cheese (1 container)
- Take Mozzarella cheese (2 cups)
- Take Parmesan cheese (1/4 cup)
- Get Egg (1 large)
- Make ready Oregano (1 tsp)
- Take Chili flakes (1 tsp)
- Make ready Garlic powder (1/2 tsp)
- Prepare Salt (2 tsp)
- Prepare Olive oil (1 tbls)
- Make ready Ground nutmeg (1/2 tsp)
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. In this delicious zucchini lasagna, zucchini slices replace the noodles.
Instructions to make Zucchini lasagna:
- Preheat oven to 190 degrees C.
- Grease a baking dish with cooking spray.
- Slice long strips of zucchini. Pat dry with a paper towel to get rid of moisture.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned. Add marinara sauce, 1 teaspoon salt, oregano, chill flakes, garlic powder and pepper and let it simmer for 10 minutes.
- In a seperate bowl, combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
- Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden.
This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat? Zucchini Lasagna may be the perfect late summer meal, but it also has a reputation for turning out watery and sad!
So that’s going to wrap this up for this exceptional food zucchini lasagna recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
