- 1 lb Zucchinisliced lengthwise into ¼-inch thick slices
- 1 ½ tsp Saltdivided
- 1 ¼ lbs Lean ground beef96%
- 3 oz Cream Cheese
- ½ tsp Black pepper
- 1 tsp Olive oil
- ¾ lb Tomatoessliced ⅛-inch thick
- 1 cup Basilwhole leaves
- 1 cup Mozzarellashredded
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
Season zucchini with salt
Combine meat and cream cheese
Preheat the oven to 425 °F.
Pat dry zucchini
Add meat mixture
Repeat layers and sprinkle with mozzarella