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Keto Zucchini Lasagna

Created by
  Published on January 15th, 2019
  Reading time: 2 minutes
  Last modified April 11th, 2023
Keto Zucchini Lasagna
ChefKetogenic.comDifficultyAdvancedRating5.0
PrintFullscreen
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Nutrition Facts

Serving Size 1 slice

Servings 6

7.5g
Net Carbs

Amount Per Serving
Calories 391
% Daily Value *
Total Fat 22.5g35%
Total Carbohydrate 9.2g4%
Dietary Fiber 1.7g7%
Protein 39.6g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

Directions
1

Preheat oven to 365°F and grease a baking pan.

2

Thinly slice the zucchini into 1/8-inch slices. Place the zucchini slices in a single layer on a flat surface and sprinkle with salt. Let sit for 10 to 15 minutes to allow the salt to draw out the excess moisture. Pat dry with clean paper towels.

3

Add the olive oil or avocado oil to a large skillet over medium-low heat.

4

Add the onions, red pepper, leek and garlic to the skillet and sauté until the onion is golden.

5

Add ground turkey to the skillet and sauté for an additional 2-5 minutes until browned.

6

Add the diced tomatoes to the skillet and continue to sauté until turkey is fully cooked and the tomatoes are soft. Season with salt, to taste.

7

Remove the skillet from heat.

8

Add a thin layer of the meat sauce and a layer of zucchini to the bottom of the greased pan.

9

Alternate layers with the meat sauce, shredded cheese and zucchini with the last layer being the remaining shredded cheese.

10

Place the pan in the oven and bake for 25 minutes and then broil for an additional 5 minutes until the cheese is lightly golden.

11

Remove the lasagna from the oven and let sit for 5 to 10 minutes before serving.

Directions

Directions

Directions
1

Preheat oven to 365°F and grease a baking pan.

2

Thinly slice the zucchini into 1/8-inch slices. Place the zucchini slices in a single layer on a flat surface and sprinkle with salt. Let sit for 10 to 15 minutes to allow the salt to draw out the excess moisture. Pat dry with clean paper towels.

3

Add the olive oil or avocado oil to a large skillet over medium-low heat.

4

Add the onions, red pepper, leek and garlic to the skillet and sauté until the onion is golden.

5

Add ground turkey to the skillet and sauté for an additional 2-5 minutes until browned.

6

Add the diced tomatoes to the skillet and continue to sauté until turkey is fully cooked and the tomatoes are soft. Season with salt, to taste.

7

Remove the skillet from heat.

8

Add a thin layer of the meat sauce and a layer of zucchini to the bottom of the greased pan.

9

Alternate layers with the meat sauce, shredded cheese and zucchini with the last layer being the remaining shredded cheese.

10

Place the pan in the oven and bake for 25 minutes and then broil for an additional 5 minutes until the cheese is lightly golden.

11

Remove the lasagna from the oven and let sit for 5 to 10 minutes before serving.

Keto Zucchini Lasagna
At ketogenic.com, we are committed to supporting, inspiring, and educating people on the benefits of living a ketogenic lifestyle. We do this by bringing together the top researchers, practitioners, and thought-leaders who provide resources, experience, and awareness associated around the Ketogenic diet. Utilizing the latest cutting-edge research along with practical experience, the team at ketogenic.com aims to foster awareness, understanding, and connectedness in helping others optimize their life on a ketogenic diet.

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