Keto Zucchini Taco Lasagna
Keto Zucchini Taco Lasagna is a delightful low-carb twist on a classic favorite, featuring layers of fresh zucchini, seasoned ground beef, and creamy ricotta cheese. This dish is perfect for busy weeknights or family gatherings, allowing you to indulge in the rich flavors of tacos without the carbs. Easy to prepare and packed with nutrition, it’s sure to become a family favorite that satisfies everyone’s cravings while keeping your keto goals on track.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Keto
Ingredients
Scale
- 2 large zucchini (sliced thinly lengthwise)
- 1 lb ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 12 ounces ricotta cheese
- 1 large egg
- 1 cup salsa (sugar-free)
- 1 1/2 cups cheddar cheese (shredded)
Instructions
- Preheat the oven to 350°F. In a skillet, brown the ground beef over medium-high heat. Drain excess fat and season with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Layer sliced zucchini at the bottom of a greased baking dish.
- In a bowl, mix ricotta cheese with one egg and season with salt and pepper.
- Spread half of the ricotta mixture over the zucchini layer. Add half of the seasoned beef and half of the salsa. Repeat layering.
- Finish with another layer of zucchini and top with shredded cheddar cheese.
- Cover loosely with foil and bake for 30 minutes; uncover and bake for an additional 10 minutes until cheese is golden brown. Let sit for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 370
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://www.weekmealideas.com/keto-zucchini-taco-lasagna/