Zucchini Lasagna

Thin slices of zucchini sub for lasagna noodles in this low-carb Italian classic. This way we get to enjoy that yummy cheesy goodness and it is much healthier than a traditional lasagna.  You’ll definitely want to add this to your healthy recipes list!

The Preparation:

6 small zucchini or 3 large zucchini 500gr lean ground beef or 500gr peeled shrimp

1 cup tomato sauce

1/4 cup chopped fresh basil (optional), plus more for serving 3 tablespoons extra virgin olive oil

2 cups mushrooms

2 cups fresh cream

1 red pepper

1 green pepper

Ground garlic

6 eggs beaten

4 tablespoons Parmesan cheese

4 tablespoons Mozzarella cheese

1/4 cup sea salt

The Execution:

1. Preheat your oven to 160ºC.

2. Trim the ends off the zucchini and cut them lengthwise into strips a little less than 1/4 of an inch thick. You don’t need to worry about making all the slices perfectly even, but err on the side of making them too thin instead of too thick.

3. Sprinkle the sea salt on both sides of the zucchini slices and let them sit on top of paper towels while you prepare the filling.

4. Use the olive oil to grease the bottom and sides of a loaf pan over medium heat.

5. Add the beef or shrimp, tomato sauce, basil, mushrooms, chopped peppers, beaten eggs, fresh cream and ground garlic and cook, stirring occasionally, about 10 minutes.

6. Put a third of zucchini strips on the bottom of the prepared dish, overlapping slightly. Top with the filling and half parmesan and halp mozzarella. Repeat layers.

8. Top with last third zucchini. Sprinkle ground garlic, parmesan and mozzarella.

9. Bake at 180°C for 50 to 60 minutes or until golden brown.

10. Serve with fresh basil on top.