Low Carb Zucchini Lasagna
Have you ever thought about using zucchini in the place of pasta, when making lasagna? The idea might sound strange at first, but don’t toss it out just yet. I am a pasta-loving fool, but I’m so glad I developed the following recipe for Low Carb Zucchini Lasagna. It’s almost as tasty as “real lasagna.”
A Plethora of Zucchini
A friend recently gave me three huge zucchini. The zucchini was grown by her husband, Tim. The reason the zucchini got so huge is Tim is a firefighter, and was away fighting fires, instead of tending his garden. Poor Tim expected Cindi to be minding the garden. Unfortunately, gardening is not one of Cindi’s strong suits, shopping is! By the time Tim came back home, the zucchini he had so lovingly tended to, were as large as baseball bats! And that’s how this low carb zucchini lasagna came about…
Low Carb Zucchini Lasagna
In the past, if someone had given me zucchini, I would have immediately thought of making zucchini bread; one of my all-time favorites! But now that I’m eating healthier, I decided to use the zucchini to make something healthier. In walks in this low carb zucchini lasagna. Aren’t you proud of me? You should be, because that was not an easy decision.
Low Carb Zucchini Lasagna
Scott didn’t look too happy when I told him what I had prepared for dinner. He quickly changed his tune after taking the first bite. Not only did he loved the lasagna, he ended up eating the leftovers for dinner the following night. Not bad for someone who claimed he didn’t like zucchini, right? What about you? Do you have someone that you can surprise with this healthy, yet delicious dish?
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Low carb doesn't have to be boring, this zucchini lasagna proves it!
- 3 lbs zucchini extra large
- 1 lb ground beef
- 3 links Italian Sausage
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 medium green pepper chopped
- 1/2 cup sliced mushrooms chopped
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper
- 2 14.5 oz cans chopped stewed tomatoes
- 1/4 cup red wine
- cooking spray
- 7 cups shredded jack cheese
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Wash zucchini and slice off both ends. Slice into long strips using the thick setting (1/8”) on a mandolin.
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Place zucchini slices over a napkin-covered baking sheet and sprinkle with 1 tsp. salt. Set aside to allow the zucchini to release some of it’s moisture.
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Meanwhile, add the ground beef to a large, deep pan. Remove casing from sausage and add to the pan.
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Break up the sausage with a wooden spoon as you stir and cook the meat over medium heat. Add the onion, garlic, bell pepper and mushrooms, along with all the spices. Cook until the meat is no longer pink.
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Empty the two cans of stewed tomatoes into a blender and pulse until liquified.
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Pour the liquified stewed tomatoes over the meat and vegetables, along with the 1/4 cup of red wine. Stir, then simmer over low heat for 30 minutes.
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While the sauce is simmering, blot out the liquid off of the zucchini slices with additional paper towels.
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Spray a large skillet with non-stick cooking spay and brown the zucchini strips on both sides and set aside.
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Preheat oven to 350 degrees F. Pour half a cup of sauce on the bottom of a 9” x 13” baking dish.
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Cover the bottom of the pan with a layer of zucchini strips.
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Top the zucchini with two cups of sauce followed by 21/2 cups of mozzarella cheese. Repeat these steps one more time.
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Use the small or uneven pieces of zucchini for this middle layer, saving the larger pieces for the top layer.
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Add the third layer of zucchini, followed by the remaining sauce. Cover with foil and cook in the oven for 30 minutes.
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Remove lasagna from the oven and raise the oven temperature to 375 degrees.
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Top the lasagna with the remaining mozzarella cheese and place back in the oven, uncovered, for an additional 20 minutes.
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Allow to stand for 15 minutes or so, before serving.
