Description
A delicious and healthy alternative to traditional lasagna, made with zucchini instead of pasta, perfect for those following the Whole30 diet.
Ingredients
Scale
- 4 medium zucchinis
- 1 lb ground beef or turkey
- 1 cup marinara sauce (sugar-free)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a skillet, cook the ground beef or turkey over medium heat until browned. Add garlic and cook for an additional minute.
- Stir in the marinara sauce and let simmer for 5 minutes.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- In a baking dish, layer zucchini strips, meat sauce, and ricotta mixture. Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegan option, substitute ground meat with lentils and use dairy-free cheese.
- Make sure to salt the zucchini slices and let them sit for 10 minutes to remove excess moisture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg