Best 4 Low Carb Zucchini Lasagna South Beach Friendly Recipes
Are you on the lookout for a tasty and healthy recipe that fits your low-carb and South Beach diet goals? Look no further! Our specially curated "Low-Carb Zucchini Lasagna (South Beach Friendly)" recipe is sure to tantalize your taste buds while keeping you on track with your dietary goals. This delectable dish combines zucchini, cheese, and flavorful seasonings to create a lasagna like no other. Get ready to embark on a culinary journey that blends indulgence with health consciousness.
Let's cook with our recipes!
ULTIMATE LOW-CARB ZUCCHINI LASAGNA
Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
Provided by Fioa
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
- Pat dry zucchini slices with a paper towel to get rid of excess moisture.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
- Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
- Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g
LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)
I was craving lasagna, which is a low carb no-no, and came up with this tasty variation on a family recipe. Hope you enjoy it!
Provided by njeana25
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
- Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
- Layer 1/2 of the zucchini slices over sauce;.
- Spread 1/2 of the ricotta mixture on zucchini slices;.
- Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
- Spread 2 cups sauce over this.
- Repeat steps 3 - 6 using remaining ingredients.
- Cover with foil and place on foil lined cookie sheet to catch any drips.
- Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.
ZUCCHINI LASAGNA (LASAGNE) - LOW CARB
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In small bowl slightly beat egg.
- Add cottage cheese, half of shredded cheese and flour.
- In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
- Bake uncovered at 375 degrees F for 30 minutes.
- Sprinkle with remaining cheese. Bake 10 minutes longer.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5
I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA
I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!
Provided by PattiCakeB
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees.
- Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
- Cook slices 5 minutes on each side.
- Lower oven temp to 375.
- Brown meat, onion and garlic in olive oil for 5 minutes.
- Add red pepper and mushrooms, and cook 5 minutes.
- Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
- Blend ricotta, egg and Green onion.
- Blend together Mozzarella and Parmesan Cheese.
- Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
- Layer ½ eggplant slices
- Dollop and Spread ½ ricotta
- Layer 1/3 mozzarella/parmesan mixture.
- REPEAT
- Add last layer of sauce, then mozzarella/parmesan mixture on top.
- Cover with foil and bake at 375 degrees for 1 hour.
- Remove foil and bake or broil another 5-10 minutes until cheese is browned.
- Let it rest 10 minutes before slicing, if you can wait that long!
Nutrition Facts : Calories 449.4, Fat 20.9, SaturatedFat 8.6, Cholesterol 126.3, Sodium 811.3, Carbohydrate 33.4, Fiber 9.8, Sugar 12.7, Protein 36.2
Tips:
- Prep Your Veggies: Before starting, wash and dice all the vegetables you'll need. This will save time and keep your cooking process organized.
- Choose the Right Zucchini: Opt for smaller, younger zucchinis as they have a milder flavor and fewer seeds. This will result in a tastier and more enjoyable lasagna.
- Use a Food Processor: Save time and effort by using a food processor to shred the zucchini. This will give you evenly sized and shaped zucchini strands that cook evenly.
- Don't Overcook the Sauce: When making the sauce, simmer it for just a few minutes until the flavors meld. Overcooking can result in a bland and watery sauce.
- Layer Wisely: When assembling the lasagna, start with a layer of sauce, followed by zucchini, cheese, and repeat. This layering ensures that each bite has a balanced mix of flavors and textures.
- Bake Until Golden Brown: Bake the lasagna until the top is golden brown and bubbly. This indicates that the lasagna is cooked through and ready to serve.
Conclusion:
This low-carb zucchini lasagna is a delicious and satisfying meal that's perfect for those following the South Beach Diet or anyone looking for a healthier alternative to traditional lasagna. With its layers of zucchini, cheese, and flavorful sauce, this lasagna is sure to be a hit. By following these tips and using fresh, high-quality ingredients, you can create a restaurant-quality lasagna that's both healthy and delicious.
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