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Keto Zucchini Lasagna

Keto Zucchini Lasagna

Name: Keto Zucchini Lasagna
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American, Italian
Ingredients: Zucchini 1 lb; Salt 1 ½ tsp; Lean ground beef 1 ¼ lbs; Cream Cheese 3 oz; Black pepper ½ tsp; Olive oil 1 tsp; Tomatoes ¾ lb; Basil 1 cup; Mozzarella 1 cup

filled with fresh summer produce

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Like 6
1h 25m
Serves 4
Easy
425 °F
(1)

Ingredients

	1 lb Zucchini sliced lengthwise into ¼-inch thick slices
	1 ½ tsp Salt divided
	1 ¼ lbs Lean ground beef 96%
	3 oz Cream Cheese
	½ tsp Black pepper
	1 tsp Olive oil
	¾ lb Tomatoes sliced ⅛-inch thick
	1 cup Basil whole leaves
	1 cup Mozzarella shredded

Nutritional information

330

Calories

16g

Fat

Carbohydrates

43g

Protein

135mg

Cholesterol

795mg

Sodium

Cuisine:

Ingredients

1 lb Zucchini
sliced lengthwise into ¼-inch thick slices
1 ½ tsp Salt
divided
1 ¼ lbs Lean ground beef
96%
3 oz Cream Cheese
½ tsp Black pepper
1 tsp Olive oil
¾ lb Tomatoes
sliced ⅛-inch thick
1 cup Basil
whole leaves
1 cup Mozzarella
shredded

Keto Zucchini Lasagna

This Zucchini Lasagna is my go-to recipe as soon as zucchini of all sizes overflow farmers’ market stands and grocery stores. This recipe makes for an easy and fresh dish where the zucchini is the star. Besides, I like to keep the prep process extremely simple and use fresh tomato slices instead of making the tomato sauce. Flavored with a layer of fresh basil leaves and sprinkled with shredded mozzarella, this meaty lasagna is a huge hit with the lasagna lovers at my house. Bonus? Since this recipe is gluten-free and uses only low-carb ingredients, it fits the keto diet.

I like to cut my zucchini lengthwise into ¼-inch thick slices, then I sprinkle the slices with salt and let the zucchini sit for 20 to 30 minutes. The salt draws the water out of the zucchini, so this part is crucial if you want the less watery lasagna. Make sure to pat dry the zucchini slices before assembling the lasagna. I also like to use my mandoline to slice the zucchini into uniform slices, but you can use a chef’s knife too.

To make the Zucchini Lasagna, you will need the following ingredients:

Steps to make Keto Zucchini Lasagna

1	Season zucchini with salt	30
Sprinkle the zucchini slices with ½ teaspoon salt and leave to sit for 20 to 30 minutes on a paper towel-lined baking sheet.
2	Combine meat and cream cheese	2
Meanwhile, combine 1 ¼ pounds ground beef, 3 ounces cream cheese, ½ teaspoon black pepper, and 1 teaspoon salt. Don't overmix.
3	Preheat oven
Preheat the oven to 425 °F.
4	Pat dry zucchini	1
Pat dry the zucchini slices.
5	Assemble lasagna	1
Drizzle 1 teaspoon olive oil over the bottom of a casserole dish and arrange the zucchini slices in a single layer.
6	Add meat mixture	1
Next, top the zucchini with a thin layer of the meat mixture.
7	Add tomatoes	1
Arrange the tomato slices and sprinkle with a little salt to taste.
8	Add basil	1
Add a layer of fresh basil leaves on top of tomatoes.
9	Repeat layers and sprinkle with mozzarella	6
Alternate the layers of zucchini, meat mixture, tomatoes, and basil until all the ingredients are used up. End with a layer of zucchini slices and sprinkle 1 cup shredded mozzarella cheese evenly over lasagna.
10	Bake	40
Bake for 30-40 minutes or until the cheese is golden brown.
11	Serve
Let stand for 10 minutes before serving, cut into slices and enjoy!

This no-noodle Zucchini Lasagna recipe is packed full of garden-fresh vegetables and herbs. This easy recipe is filling and delicious, and you won't even notice it’s missing the noodles, I promise! Made it? Leave us a comment below and make sure you are following @cookmerecipes on Instagram and tag us in your zucchini posts and stories.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!