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Low-Carb Zucchini Lasagna: A Deliciously Healthy Twist

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Ingredients

Adjust Servings:
2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water

Nutritional information

261.1
Calories
104 g
Calories From Fat
11.6 g
Total Fat
5.1 g
Saturated Fat
98.7 mg
Cholesterol
631 mg
Sodium
16.1 g
Carbs
3.4 g
Dietary Fiber
10.5 g
Sugars
24.5 g
Protein
317 g
Serving Size

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Low-Carb Zucchini Lasagna: A Deliciously Healthy Twist

Features:
    Cuisine:

    I need to make this today for Saturday party, and 1 for Sunday party if the 1st turns out ...Will it get watery if I cook it ahead of time?

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Zucchini Lasagna (Lasagne) – Low Carb,Great for anyone going low carb OR who has so many zucchini, they don’t know what to do!! 🙂 We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn’t eat them. 😉 The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. use my 11×7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.,I need to make this today for Saturday party, and 1 for Sunday party if the 1st turns out …Will it get watery if I cook it ahead of time?,Nice easy quick way to get a lasagna like dish. Only caveat as an Italian American I say USE ricotta please..it give any lasagna dish authenticity, better flavor and texture. Fresh basil adds more flavor too.


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    Steps

    1
    Done

    Cook Zucchini Until Tender, Drain and Set Aside. Fry Meat and Onions Until Meat Is Brown and Onions Are Tender; Drain Fat. Add Next 8 Ingredients and Bring to a Boil.

    2
    Done

    Reduce Heat; Simmer, Uncovered 10 Minutes or Until Reduced to 2 Cups.

    3
    Done

    in Small Bowl Slightly Beat Egg.

    4
    Done

    Add Cottage Cheese, Half of Shredded Cheese and Flour.

    5
    Done

    in (1 1/2-Qt.) Baking-Roasting Pan Arrange Half of the Meat Mixture. Top With Half of the Zucchini and All the Cottage Cheese Mixture. Top With Remaining Meat and Zucchini.

    6
    Done

    Bake Uncovered at 375 Degrees F For 30 Minutes.

    7
    Done

    Sprinkle With Remaining Cheese. Bake 10 Minutes Longer.

    8
    Done

    Let Stand 10 Minutes Before Serving.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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