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Slow Cooker Zucchini Lasagna (Gluten-Free, Low Carb, Keto)

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A delicious low-carb and gluten-free alternative to traditional lasagna, made with zucchini slices in place of pasta and slow-cooked to perfection. Perfect for keto and healthy eating.

Ingredients

Units Scale
  • 3 medium zucchinis, thinly sliced lengthwise
  • 1 pound ground beef or turkey
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups sugar-free marinara sauce
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Slice the zucchinis lengthwise into thin strips and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry.
  2. In a skillet over medium heat, add olive oil and cook garlic until fragrant. Add ground beef or turkey and cook until browned. Drain any excess fat.
  3. Add marinara sauce, oregano, basil, salt, and pepper to the meat. Simmer for 5-10 minutes.
  4. In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
  5. In the slow cooker, layer meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese. Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan on top.
  6. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  7. Remove lid and let sit for 15-20 minutes before serving to allow lasagna to set.

Notes

  • Use a mandoline slicer for evenly thin zucchini slices.
  • Layering zucchini with paper towels before use can help absorb extra moisture.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for later.

Nutrition

Find it online: https://easy-tapas-recipes.com/slow-cooker-zucchini-lasagna-gluten-free-low-carb-keto/