Low-Carb Zucchini Lasagna: A Delicious Diabetic-Friendly Recipe

Zucchini Lasagna: A Low-Carb Delight

Prepare to indulge in a delectable low-carb lasagna that’s not only friendly for diabetics but also a delight for vegetarians if you choose to leave out the meat. This Zucchini Lasagna is a perfect blend of savory flavors and satisfying textures, making it a fantastic choice for anyone looking to enjoy a hearty meal without compromising on health. Whether you’re cooking for a family dinner or a potluck gathering, this dish promises to be a crowd-pleaser.

Prep Time:

20 minutes

Cook Time:

1 hour

Total Time:

1 hour 20 minutes

Servings:

Ingredients:

For the Meat Sauce:

1 pound ground chicken
1 pound ground beef
1 teaspoon garlic powder
1 cup tomato paste
1 cup water
Italian seasonings to taste (such as basil, oregano, and thyme)

For the Cheese Mixture:

2 cups cottage cheese
2 large eggs
1/2 cup Parmesan cheese, grated

For the Assembly:

4-5 medium zucchinis
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1 cup sliced mushrooms (optional)

Instructions:

Prepare the Meat Sauce:
In a large skillet over medium heat, cook the ground chicken and ground beef until browned. Sprinkle in the garlic powder and mix well. Add the tomato paste and water, stirring to combine. Season with Italian herbs to taste. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. Remove from heat and set aside.
Prepare the Cheese Mixture:
In a medium-sized bowl, combine the cottage cheese, eggs, and grated Parmesan cheese. Mix well until smooth and evenly combined. Set aside.
Prepare the Zucchini:
Slice the zucchinis lengthwise into 1/4-inch thick strips. This will create the layers for your lasagna. Lightly spray a baking dish with non-stick spray to prevent sticking.
Assemble the Lasagna:
- First Layer: Arrange a single layer of zucchini slices at the bottom of the prepared baking dish. Spread a portion of the cottage cheese mixture over the zucchini. Sprinkle with some chopped onions and mushrooms if using, then top with a layer of the meat sauce.
- Second Layer: Add another layer of zucchini slices over the meat sauce. Repeat the layers with the cottage cheese mixture, onions, mushrooms, and meat sauce. Finish with a generous layer of shredded mozzarella cheese.
Bake the Lasagna:
Preheat your oven to 350°F (175°C). Place the assembled lasagna in the oven and bake for 45 minutes to 1 hour. If the top starts to brown too quickly, cover the dish with aluminum foil to prevent burning. This will help ensure that the lasagna cooks evenly and remains moist.
Cool and Serve:
Once baked, let the lasagna cool for about 10 minutes before serving. This allows the layers to set and makes it easier to cut into neat slices. Serve warm and enjoy!

Tips:

For a vegetarian version, simply omit the ground chicken and beef, and add more mushrooms or other favorite vegetables.
If you prefer a spicier lasagna, you can add a pinch of red pepper flakes or extra Italian seasoning to the meat sauce.

This Zucchini Lasagna is not only low in carbs but also packed with flavors and textures that will make it a favorite at any meal. Its rich, cheesy layers combined with the savory meat sauce and tender zucchini make for a dish that’s both comforting and nourishing. Enjoy this delightful recipe that’s perfect for a hearty dinner or a satisfying lunch. Bon appétit! 🍽️🍆🧀