Check out our Zucchini Lasagna recipe, perfect for anyone craving lasagna on their keto journey! We made it with zucchini strips that wonderfully replace traditional pasta. With easy-to-follow instructions, this family-friendly, low-carb delight fits perfectly into your busy schedule. Savor the delightful flavors of Italian cuisine as you enjoy this wholesome, keto-friendly treat!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥘 Ingredients for this zucchini lasagna recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Zucchini Lasagna: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with zucchini lasagna?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
You can make this lasagna in under an hour. Just sauté ground beef with tomato, butter, and aromatics, then layer the cooked mixture and mozzarella cheese between raw zucchini strips. Bake until done, and voila! A delicious keto lasagna is ready to serve.
Chef's note
Here's a cool tip. Enhance the beef mixture by adding chopped mushrooms, bell peppers, or a dash of red pepper flakes for an extra kick. This way, you'll increase the volume of healthy fiber, making your lasagna even more wholesome and satisfying.
🥘 Ingredients for this zucchini lasagna recipe
Here's the ingredient list to make this low-carb zucchini lasagna:
Ingredient substitutions
Additional ingredients
To increase the flavor profile of the dish, consider adding some of these optional ingredients:
Cooking tools required
To make this Zucchini Lasagna recipe, you will need the following cooking tools:
Tools substitute options
How to make Zucchini Lasagna: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure your ingredients.
- Peel and dice the onion into small pieces.
- Mince the garlic clove.
- Stack basil leaves, roll them tightly, and cut them crosswise into thin ribbons.
- Grab the block of mozzarella and grate it.
- Slice zucchini lengthwise into ¼-inch thick slices.
Cooking instructions
Prepare the ground beef mixture
- Heat up your skillet over medium heat and melt a tablespoon of butter in it.
- Now, add your ground beef to the skillet and cook it until it turns a nice brown color. This usually takes about 6-8 minutes. As it cooks, use your spatula to break the meat up into smaller crumbles.
- Next, add the diced onion and minced garlic to the skillet. Sauté them for a few minutes until the onion becomes see-through.
- After that, add in your tomato paste, cumin, salt, and black pepper. Give it about 5 minutes to cook so that all the flavors have a chance to mix and mingle.
- Now, pour canned chopped tomatoes and water into the skillet. Add in the chopped basil as well. Let it all simmer together for about 10 more minutes until the mixture becomes a little thicker.
- Once that's done, you can take the skillet off the heat and set it aside.
Assembling the lasagna and baking
- Preheat your oven to 355°F (180°C).
- Take a baking dish and spread a tablespoon of butter all over the inside.
- Lay down a layer of raw zucchini strips on the bottom of the dish, making sure they're spread out evenly. Season them with a little salt and black pepper.
- Next, spread a good helping of the ground beef mixture over the zucchini layer. Then, layer some grated mozzarella cheese right on top of the beef.
- Repeat these steps, layering zucchini, beef, and mozzarella until you've used up all your ingredients. Make sure you finish off with a layer of mozzarella on top!
- Pop the baking dish into the oven and bake for about 20 minutes. You'll know it's ready when the cheese on top is a beautiful golden brown color and is bubbling nicely.
- Once your lasagna is baked to perfection, take it out of the oven and let it cool down for about 10 minutes.
- Then, all that's left to do is scoop out a portion and serve it up while it's still warm. Enjoy!
Chef's pro tip
Here's the thing about zucchini—it's super high in water content. That means it can potentially make your lasagna a bit on the soggy side. But don't worry, we've got a trick to help you avoid that!
To keep things nice and firm, salt your zucchini strips before using them in the lasagna. All you have to do is sprinkle some salt over each strip, then let them sit for about 15 minutes. You'll see the water start to bead up on the surface.
Then, just pat them dry with a paper towel to soak up any excess moisture. Follow these steps, and you'll end up with a perfect lasagna every time!
What to serve with zucchini lasagna?
Savor this lasagna on its own, or pair it with a tasty side dishe for a complete meal. Here are some keto-friendly options:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating instructions
Recipe wrap-up and conclusion
Our keto Ground Beef and Zucchini Lasagna recipe is a delicious and healthier twist on the classic comfort food. We made a hearty meal with zucchini, beef, flavorful tomato sauce, and gooey cheese. Try it yourself and share your feedback with us!
Frequently asked questions
📖 Recipe
Zucchini Lasagna
Ingredients
- 2 tablespoons butter divided
- 1 pound ground beef
- 1 onion small diced
- 1 garlic clove minced
- 1 cup canned chopped tomatoes
- 1 tablespoon tomato paste
- 4 leaves of fresh basil sprigs chiffonade
- 3 sprigs of fresh thyme
- 1 teaspoon cumin
- 1 cup water
- 14 ounces mozzarella cheese grated
- 3 zucchini or summer squash ¼-inch thick and sliced lengthwise
- Sea salt and freshly cracked black pepper to taste
Instructions
Prepare the ground beef mixture
- Heat up your skillet over medium heat and melt a tablespoon of butter in it.
- Now, add your ground beef to the skillet and cook it until it turns a nice brown color. This usually takes about 6-8 minutes. As it cooks, use your spatula to break the meat up into smaller crumbles.
- Next, add the diced onion and minced garlic to the skillet. Sauté them for a few minutes until the onion becomes see-through.
- After that, add in your tomato paste, cumin, salt, and black pepper. Give it about 5 minutes to cook so that all the flavors have a chance to mix and mingle.
- Now, pour canned chopped tomatoes and water into the skillet. Add in the chopped basil as well. Let it all simmer together for about 10 more minutes until the mixture becomes a little thicker.
- Once that's done, you can take the skillet off the heat and set it aside.
Assembling the lasagna and baking
- Preheat your oven to 355°F (180°C).
- Take a baking dish and spread a tablespoon of butter all over the inside.
- Lay down a layer of raw zucchini strips on the bottom of the dish, making sure they're spread out evenly. Season them with a little salt and black pepper.
- Next, spread a good helping of the ground beef mixture over the zucchini layer. Then, layer some grated mozzarella cheese right on top of the beef.
- Repeat these steps, layering zucchini, beef, and mozzarella until you've used up all your ingredients. Make sure you finish off with a layer of mozzarella on top!
- Pop the baking dish into the oven and bake for about 20 minutes. You'll know it's ready when the cheese on top is a beautiful golden brown color and is bubbling nicely.
- Once your lasagna is baked to perfection, take it out of the oven and let it cool down for about 10 minutes.
- Then, all that's left to do is scoop out a portion and serve it up while it's still warm. Enjoy!
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