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At the heart of this delightful lasagna is zucchini, a vegetable that has become a staple in the healthy eating community. Known for its mild flavor and versatile nature, zucchini is an excellent addition to a balanced diet. One of the most appealing aspects of zucchini is its low calorie count—one medium-sized zucchini contains only about 33 calories. This makes it a fantastic option for those looking to manage their weight without feeling deprived.

Low-Carb Zucchini Lasagna

Discover the deliciousness of Zucchini Delight Lasagna, a healthy twist on the classic comfort food! Packed with layers of fresh zucchini, savory ground meat, and creamy cheeses, this gluten-free and low-carb option satisfies cravings without the guilt. Perfect for diverse dietary preferences, it delivers flavor and nutrition in every bite. Try this flavorful recipe and enjoy a hearty meal that nourishes your body. #ZucchiniLasagna #HealthyRecipes #GlutenFree #ComfortFood #LowCarbEating
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Ingredients
  

3 medium zucchini, sliced thinly lengthwise

1 lb (450g) ground beef or turkey

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup marinara sauce (sugar-free preferred)

1 egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

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 zucchini lengthwise into thin strips. Sprinkle each side with salt and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.

    Cook the Meat: In a large skillet over medium heat, add the ground beef or turkey along with minced garlic. Season with salt, pepper, oregano, and basil. Cook until browned and cooked through, making sure to break it into small pieces, about 7-10 minutes. Drain excess fat if necessary.

      Mix Cheeses: In a mixing bowl, combine the ricotta cheese, beaten egg, half of the Parmesan cheese, a pinch of salt, and pepper. Mix until smooth and well-combined.

        Layer the Lasagna:

          - Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.

            - Place a layer of zucchini strips over the sauce, covering the base completely.

              - Add half of the cooked meat mixture over the zucchini.

                - Spoon half of the ricotta mixture on top, spreading it to cover.

                  - Repeat the layers: another layer of marinara sauce, zucchini, remaining meat mixture, and remaining ricotta mixture.

                    - Finish with one last layer of marinara sauce and top with shredded mozzarella and remaining Parmesan cheese.

                      Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                        Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired, and serve warm.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8