Low Carb Beef & Zucchini Lasagna
By Diabetic Strong
Diabetes Strong › 10-healthy-dinner-recipes-for-diabeti
This low carb zucchini lasagna is a healthy and tasty alternative to normal lasagna. You don’t need pasta or a heavy sauce for this delicious lasagna with makes it the perfect healthy dinner recipe for diabetics!
Course: Main Course
Cuisine: American
Keyword: Diabetic lasagna, low-carb lasagna
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Author: Christel Oerum
Ingredients
16-ounce Lean ground beef, 92%
Sugar's note, you can also use ground turkey.
2 medium zucchinis
4½ ounce onion
2 cloves garlic
1 serrano chili
3 tomatoes
5½ ounce mushrooms
½ cube Knorr chicken bouillon
½ cup shredded low-fat mozzarella
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
Salt & pepper
Cooking spray
Instructions
1. Use a julienne peeler to cut the zucchini into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes.
2. Blot the zucchini slices with a paper towel and grill or broil them in the oven for 3 minutes at high heat.
3. After broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).
4. Cut off the ends 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.
5. Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.
6. Add a little cooking spray to a deep skillet and fry the garlic, onion and chili for 1 min.
7. Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and set aside.
8. Cook the beef in the same skillet with the paprika until fully browned.
9. 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.
10. Heat the oven to 375 degrees F (190 C)
11. 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
12. Spread shredded mozzarella on top and bake for 35 minutes
13. Take the lasagna out of the oven and allow to rest for 10 minutes before serving.
Nutrition Info Per Serving
Low Carb Zucchini Lasagna
Amount Per Serving
Calories 244 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 3.5g18%
Polyunsaturated Fat 0.1g
Cholesterol 67.5mg23%
Sodium 558.4mg23%
Potassium 537.3mg15%
Carbohydrates 12.3g4%
Fiber 3.6g14%
Sugar 6.3g7%
Protein 30.4g61%
Vitamin A 2855IU57%
Vitamin C 26.4mg32%
Calcium 132mg13%
Iron 3.7mg21%
Net carbs 8.7g
* Percent Daily Values are based on a 2000 calorie diet.
Enjoy and Happy Cooking!
By Diabetic Strong
Diabetes Strong › 10-healthy-dinner-recipes-for-diabeti
This low carb zucchini lasagna is a healthy and tasty alternative to normal lasagna. You don’t need pasta or a heavy sauce for this delicious lasagna with makes it the perfect healthy dinner recipe for diabetics!
Course: Main Course
Cuisine: American
Keyword: Diabetic lasagna, low-carb lasagna
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Author: Christel Oerum
Ingredients
16-ounce Lean ground beef, 92%
Sugar's note, you can also use ground turkey.
2 medium zucchinis
4½ ounce onion
2 cloves garlic
1 serrano chili
3 tomatoes
5½ ounce mushrooms
½ cube Knorr chicken bouillon
½ cup shredded low-fat mozzarella
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
Salt & pepper
Cooking spray
Instructions
1. Use a julienne peeler to cut the zucchini into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes.
2. Blot the zucchini slices with a paper towel and grill or broil them in the oven for 3 minutes at high heat.
3. After broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).
4. Cut off the ends 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.
5. Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.
6. Add a little cooking spray to a deep skillet and fry the garlic, onion and chili for 1 min.
7. Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and set aside.
8. Cook the beef in the same skillet with the paprika until fully browned.
9. 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.
10. Heat the oven to 375 degrees F (190 C)
11. 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
12. Spread shredded mozzarella on top and bake for 35 minutes
13. Take the lasagna out of the oven and allow to rest for 10 minutes before serving.
Nutrition Info Per Serving
Low Carb Zucchini Lasagna
Amount Per Serving
Calories 244 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 3.5g18%
Polyunsaturated Fat 0.1g
Cholesterol 67.5mg23%
Sodium 558.4mg23%
Potassium 537.3mg15%
Carbohydrates 12.3g4%
Fiber 3.6g14%
Sugar 6.3g7%
Protein 30.4g61%
Vitamin A 2855IU57%
Vitamin C 26.4mg32%
Calcium 132mg13%
Iron 3.7mg21%
Net carbs 8.7g
* Percent Daily Values are based on a 2000 calorie diet.
Enjoy and Happy Cooking!
