Keto Zucchini Taco Lasagna
A healthy, low-carb twist on traditional lasagna using fresh zucchini slices and zesty taco-spiced ground beef. Perfect for keto and low-carb lifestyles!
Equipment
- 9x9-inch baking pan
- Skillet
- Mixing Bowl
Ingredients
- 2 large zucchini sliced thinly lengthwise
- 1 lb lean ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 12 oz ricotta cheese
- 1 large egg
- 1 cup sugar-free salsa
- 1 1/2 cups cheddar cheese shredded
- salt and pepper to taste
Instructions
- Heat your oven to 350°F and lightly grease a 9x9-inch baking pan.
- Brown the ground beef in a skillet over medium-high heat. Once fully cooked, drain any excess fat.
- Stir the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper into the beef, then set it aside.
- In a mixing bowl, whisk together the egg, ricotta cheese, and a pinch of salt and pepper until nice and smooth.
- Create your first layer by placing sliced zucchini along the bottom of your baking dish.
- Gently spread half of the creamy ricotta mixture over the zucchini, then layer on half of the seasoned beef and half of the salsa.
- Repeat the process with another layer of zucchini, the rest of the ricotta, beef, and salsa.
- Add one final layer of zucchini on top and sprinkle evenly with the shredded cheddar cheese.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing.
Notes
Nutritional Information (per serving):
Calories: 280 kcal
Total Carbs: 9g
Net Carbs: 7g
Fats: 18g
Protein: 22g
Calories: 280 kcal
Total Carbs: 9g
Net Carbs: 7g
Fats: 18g
Protein: 22g
