I left Tobias at home this Saturday and went to PopUp Dinner LA 2015 with a group of friends. It’s an annual event, this time in downtown Los Angeles, where you bring your own food and decorations while the event arranges the venue, tables, chairs, and music. I brought this great Low Carb Beef Zucchini Lasagna.
I knew there would be a lot of bread, chips, and carb-heavy dishes, so I wanted to bring some protein and vegetables but without just making a salad.
What I came up with was this low carb zucchini lasagna. I have tried a lot of “healthy” lasagna recipes before without finding one I really liked, so this time, I made my own without looking up a recipe online. I love just mixing things up in the kitchen sometimes 😀
The huge lasagna I had made was gone in a matter of minutes, so I think it’s fair to say that it was a success. I know I loved it and will add it to my list of healthy go-to recipes.
Low Carb Zucchini Lasagna
This lasagna requires a bit of prep time in order for the flavors to really flourish, but it’s definitely worth it. If the sauce is allowed to simmer on the stove, it will bring a lot of yumminess to the beef and zucchini.
The best part is that you don’t need any pasta or heavy sauce, so it’s perfect for a healthy fitness diet. You can see pictures of all the steps below or skip to the end of the post to read the recipe. Enjoy!
This beef and zucchini lasagna is a healthy and tasty alternative to normal lasagna. You don't need pasta or heavy sauce, so it's great for a fitness diet.
- 16 oz. (450 g) ground beef, 92%
- 2 medium zucchini
- 4½ oz. (125 g) onion
- 2 cloves garlic
- 1 serrano chili
- 3 tomatoes
- 5½ oz. (150 g) mushrooms
- ½ cube Knorr chicken bouillon
- ½ cup (50 g) shredded low-fat mozzarella
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried basil
- Salt & pepper
- Cooking spray
Blot the zucchini slices with a paper towel and grill or broil them in the oven for 3 minutes at high heat
After broiling, place the zucchini on paper towels (you want as much of the liquid out as possible)
Cut off the end of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes. Pour cold water over, and peel off the skin
Chop onions, garlic, chili, peeled tomatoes and mushrooms roughly
Add a little cooking spray to a deep skillet and fry the garlic, onion and chili for 1 min.
Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and place them in a dish
Cook the beef in the same skillet with the paprika until fully browned
Add the vegetables back into the skillet together with the chicken bouillon and remaining spices and let it simmer for 25 minutes over low heat
Heat the oven to 375 degrees F (190 C)
Line a small baking tray with parchment paper and use 1/3 of the zucchini to make a layer in the bottom. Put 1/3 of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini
Spread shredded mozzarella on top and bake for 35 minutes
Take the lasagna out of the oven and let it rest for 10 minutes before serving
Join the Newsletter
Never miss a post! Subscribe to my newsletter.