The perfect Low Carb Dinner: Zucchini Lasagna
If you are craving Italian but would like to stick to a lower carb meal… then this is the perfect dish for you. This zucchini lasagna is incredibly fresh, using tons of summer veggies and herbs. Super comforting, full of flavors and satisfying.
Ingredients
- 4 Medium zucchinis Sliced thinly using a mandolin or a cheese cutter
- 2 cups Ground beef Use soy mince for vegan version
- 1 cup Red and yellow bell pepper mix Cut in small squares
- 1 cup Leeks Cut in small squares
- 1 can Diced tomatoes
- 1 tbs Tomato concentrate
- 1 garlic clove
- 1 tsp Paprika powder
- 1 tsp Italian herb seasoning
- Salt to taste
- Pepper to taste
- 1/4 cup Mozarella Cheese Use vegan cheese for vegan version
Instructions
- Season zucchini with Italian herbs and grill or cook zucchinis in a pan with a bit of olive oil.
- In a separate pan, cook peppers, leek, and garlic.
- Add the ground beef and when the beef is cooked, add diced tomatoes paste, paprika, salt and pepper.
- Once all ingredients are mixed together set aside. In an oven ready casserole, layer zucchini, meat mixture and a bit of cheese and continue to layer ending with a layer of zucchini.
- Top with cheese and bake for approximately 20 minutes or until top layer is golden brown.
Notes
DISCLAIMER- I eat carbs, love carbs and have nothing against them. However, carbs make me retain a lot of water and therefore sometimes I lower my carb intake (for a few days only!) Removing carbs from your diet is not a solution to weight-loss!!