Best 2 Low Carb Zucchini Lasagna South Beach Friendly Recipes

Craving a hearty and flavorful lasagna without the guilt? Look no further than this Low-Carb Zucchini Lasagna, a South Beach-friendly dish that offers a delicious and healthy alternative to traditional lasagna. This innovative recipe uses zucchini slices as lasagna noodles, layered with a combination of flavorful fillings, including a savory meat sauce, a creamy ricotta cheese mixture, and a tangy tomato sauce.

This Low-Carb Zucchini Lasagna is not only a delectable treat but also a nutritious meal option that aligns with the principles of the South Beach Diet. The zucchini provides a low-carb base, while the lean ground turkey and ricotta cheese offer a good source of protein. Additionally, this lasagna is packed with vegetables, such as zucchini, onions, and garlic, providing essential vitamins and minerals.

Let's cook with our recipes!

LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)

Low Carb Zucchini Lasagna (South Beach Friendly) image

I was craving lasagna, which is a low carb no-no, and came up with this tasty variation on a family recipe. Hope you enjoy it!

Provided by njeana25

Categories One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 (26 ounce) jars spaghetti sauce
1 lb extra lean ground beef
2 cups fresh spinach leaves
1 large garlic clove
4 1/2 large zucchini
8 ounces ricotta cheese
1 egg
1/4 cup parsley flakes
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
Layer 1/2 of the zucchini slices over sauce;.
Spread 1/2 of the ricotta mixture on zucchini slices;.
Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
Spread 2 cups sauce over this.
Repeat steps 3 - 6 using remaining ingredients.
Cover with foil and place on foil lined cookie sheet to catch any drips.
Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
Pat dry zucchini slices with a paper towel to get rid of excess moisture.
Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

Tips for Making Low-Carb Zucchini Lasagna:

Choose small and tender zucchini to ensure easy slicing and a delicate flavor.
Use a mandoline slicer or a sharp knife to achieve uniformly thin zucchini slices for even cooking.
Blot the zucchini slices with paper towels to remove excess moisture and prevent the lasagna from becoming watery.
Generously season the zucchini slices with salt and pepper to enhance their flavor.
Use a combination of ricotta and cottage cheese for a lighter and more flavorful filling.
Add grated Parmesan cheese to the filling for a boost of umami and cheesy texture.
Use a sugar-free tomato sauce or make your own using fresh tomatoes and natural sweeteners like stevia or monk fruit.
Layer the lasagna in a single baking dish to ensure even cooking and prevent the zucchini slices from breaking.
Bake the lasagna uncovered for a crispy top and a tender interior.
Let the lasagna cool for a few minutes before slicing to allow the flavors to meld and the filling to set.

Conclusion:

Low-carb zucchini lasagna is a delicious and healthy alternative to traditional lasagna. It's packed with vegetables, lean protein, and healthy fats, making it a satisfying and nutritious meal. With its simple ingredients and easy preparation, this recipe is perfect for busy weeknights or special occasions. So, gather your ingredients, preheat your oven, and let's create a culinary masterpiece that will tantalize your taste buds and keep you on track with your low-carb lifestyle!