Instructions
- Preheat the oven to 400 degrees F / 200 degrees C.
- Sweat the 14 ounces zucchini: Arrange slices on paper towels and lightly sprinkle with salt. Let sit for 10 minutes, then blot with paper towels to remove excess moisture.14 ounces zucchini
- Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add 1 yellow onion and 2 cloves garlic and sauté until soft. Add 1 pound ground beef or ground turkey, 2 tablespoons Italian seasoning, 1 teaspoon sea salt, and ¼ teaspoon ground black pepper. Stir together and cook until lightly browned.2 tablespoons olive oil, 1 yellow onion, 2 cloves garlic, 1 pound ground beef or ground turkey, 2 tablespoons Italian seasoning, 1 teaspoon sea salt, ¼ teaspoon ground black pepper, 1 clove garlic
- Stir in 4 tablespoons tomato paste and 3 tablespoons water until well combined. Reduce the temperature to medium-low and simmer for 5 to 10 minutes, stirring occasionally.4 tablespoons tomato paste, 3 tablespoons water
- In medium saucepan, combine 1½ cups heavy whipping cream, half of the shredded cheese, and 1 clove garlic. Simmer over medium-high heat. Reduce to medium-low and cook, stirring continuously, for about 5 minutes or until thickened. Season with Salt and ground black pepper to taste.1½ cups heavy whipping cream, 2 cups mozzarella cheese, Salt and ground black pepper to taste
- In a 9×13-inch baking dish, layer half of the meat sauce on the bottom. Spoon some of the cheese sauce over the meat, then top with a single layer of zucchini slices. Repeat layers, finishing with the remaining cheese sauce and a final sprinkle of cheese on top.2 cups mozzarella cheese
- Bake 18 to 20 minutes or until cheese is golden and bubbly. Let rest for 15 minutes before serving.
The following video shows somebody cooking the Keto Zucchini Lasagna with background music playing and that you can access the whole recipe below.
Per serving: 755 calories, 36.2 g protein, 10.6 g carbohydrates, 64.2 g fat
