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To start your Zesty Low-Carb Zucchini Lasagna Bake, the first step is to cook the meat. For this recipe, you can use ground beef, turkey, or chicken, depending on your preference. Heat a large skillet over medium heat and add a tablespoon of olive oil to prevent sticking. Once the oil is hot, add the ground meat, breaking it apart with a spatula.

Low-Carb Zucchini Lasagna Bake

Discover a healthier twist on a classic favorite with this Zesty Low-Carb Zucchini Lasagna Bake. This innovative dish swaps high-carb noodles for fresh zucchini, making it a low-carb delight that's rich in flavor and nutrients. Packed with lean protein, melty cheeses, and a delicious marinara sauce, this lasagna offers comfort without the guilt. Perfect for meal prep, this recipe is a fantastic way to enjoy traditional Italian flavors while maintaining a balanced diet. Try it and impress your family with a dish that's both satisfying and wholesome!
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Ingredients
  

3 large zucchinis, sliced lengthwise into thin strips

1 lb ground beef (or ground turkey for a lighter option)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup marinara sauce (sugar-free if preferred)

1 large egg

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick). Place them on paper towels and sprinkle with salt, letting them sit for about 15-20 minutes to draw out moisture. Pat them dry with additional paper towels.

    Cook the Meat: In a large skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat. Stir in the marinara sauce, garlic powder, onion powder, and dried Italian herbs. Simmer for 5 minutes, then remove from heat.

      Mix the Cheese Filling: In a mixing bowl, combine ricotta cheese, the large egg, 1 cup of mozzarella cheese, and a pinch of salt and pepper. Mix well until creamy and well incorporated.

        Layer the Bake: In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of zucchini slices over the sauce, followed by half of the ricotta mixture. Repeat the layers, adding more meat sauce and zucchini. Finish with a final layer of the remaining meat sauce and top with the remaining mozzarella cheese.

          Bake the Dish: Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and lightly golden.

            Cool and Serve: Once cooked, allow the lasagna bake to rest for about 10 minutes before slicing. Garnish with fresh basil leaves if desired. Serve warm and enjoy your low-carb indulgence!

              Prep Time, Total Time, Servings: 20 mins | 1 hour | 8 servings