Layered zucchini, seasoned meat, tomato sauce and cheeses for a hearty low-carb, high-protein main.
# What You’ll Need:
→ Vegetables
01 - 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 1 lb (450 g) lean ground beef or ground turkey
→ Sauces & Dairy
05 - 1 1/2 cups (360 ml) low-sugar tomato sauce
06 - 1 cup (250 g) ricotta cheese
07 - 1 large egg
08 - 1 1/2 cups (170 g) shredded mozzarella cheese
09 - 1/4 cup (25 g) grated Parmesan cheese
→ Herbs & Spices
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - Olive oil spray
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - Arrange zucchini slices on the baking sheet and lightly spray with olive oil. Season with a pinch of salt. Bake for 10 minutes to remove excess moisture. Remove and set aside. Lower oven to 375°F (190°C).
03 - In a large skillet over medium heat, add a splash of olive oil. Sauté onion and garlic until translucent, about 3 minutes.
04 - Add ground meat to the skillet, breaking it up as it cooks. Brown until fully cooked, about 7–8 minutes. Drain excess fat if needed.
05 - Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes. Remove from heat.
06 - In a bowl, mix ricotta cheese with the egg until smooth.
07 - In a 9x13-inch (23x33 cm) baking dish, spread a thin layer of meat sauce. Layer half the zucchini slices over the sauce, slightly overlapping.
08 - Spread half of the ricotta mixture over zucchini, then sprinkle with one-third of mozzarella. Add another layer of meat sauce, then layer remaining zucchini, ricotta mixture, and another third of mozzarella. Finish with the last of the meat sauce and top with remaining mozzarella and Parmesan.
09 - Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes, until the cheese is golden and bubbling.
10 - Let rest for 10 minutes before slicing and serving.
