Keto Zucchini Lasagna Bake
This Keto Zucchini Lasagna Bake is a low-carb, gluten-free, and protein-packed casserole that replaces traditional pasta with thinly sliced zucchini. Featuring seasoned ground beef, sautéed onions, diced tomatoes, and melted cheese, it offers a flavorful and comforting meal perfect for keto and low-carb diets. Pre-salting the zucchini removes excess moisture, ensuring a perfectly baked, non-soggy dish.
Ingredients
Main Ingredients
- 3 small zucchini thinly sliced, salted and drained
- 0.5 kg ground beef 80/20 or lean
- 2 medium yellow onions diced
- 1 can (400g) diced tomatoes canned, preferably fire-roasted
- 100 g shredded cheese mozzarella, cheddar, or a mix
- to taste salt
- to taste black pepper
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1 tbsp olive oil for sautéing
Instructions
Preparation and Cooking
- Slice the zucchini thinly and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry thoroughly with paper towels.
- Heat olive oil in a pan over medium heat. Sauté diced onions until soft and translucent.
- Add ground beef to the pan with onions, season with granulated garlic, smoked paprika, salt, and pepper. Cook until browned and all moisture has evaporated.
- Preheat the oven to 200°C (400°F). In a greased baking dish, layer zucchini slices, then the cooked meat mixture, repeat once more.
- Pour the canned diced tomatoes evenly over the top layer, then sprinkle shredded cheese generously on top.
- Bake in the preheated oven for 40 minutes or until the cheese is golden and bubbling.
- Let cool for a few minutes before serving.
Notes
- Salting the zucchini is essential to remove excess moisture and avoid a watery casserole.
- You can customize the cheese type based on your preference or what you have on hand.
- This dish stores well in the fridge and can be reheated for easy meal prep.