Ingredient: sliced white mushrooms

With our BVI bareboat charter trip coming up, Scott and I have been trying to lose some weight. He recently watched a documentary about the infamous Keto Diet and decided we should try it. Since I love to cook, this would be an interesting change.

I don’t really miss the carbs, but it’s trying to find the replacement for them that can be difficult. We had decided a few weeks ago, to stay on the boat the first weekend of March because the weather looked great. Unfortunately, when the weekend arrived, the weather was CRAZY!

What do we prepare on a stormy night that is Keto friendly?

Normally I would bake some kind of pasta, but we needed something that was keto friendly. That’s when I decided to try and make zucchini lasagna. How hard can it be? Not hard at all.

How did it turn out? GREAT! The only issue is that zucchini is full water, so you really have to do your best to dry it out. Ours came out a bit watery, but it tasted amazing. Conclusion? Make it again, but let it sit for about 15 minutes to let it set up.

Print Recipe

Keto Friendly Zucchini Lasagna Yum

This is a great recipe for those on the Keto Diet. Even your kids will enjoy it! It is very hearty and filling.

Course

Main Dish

Cuisine

Italian

Keyword

galley recipes

Prep Time

20 minutes

Cook Time

45 minutes

Passive Time

30 minutes

Servings

people

Ingredients

• 3 large zucchini
• 8 oz ground pork, organic
• 8 oz mild Italian sausage, organic
• 2 cups sliced white mushrooms
• 1/2 medium white onion chopped
• 2 cloves garlic, chopped
• 2 tsp Italian seasoning
• 1 tsp kosher salt
• 1 tsp fresh ground pepper
• 2 cups grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 16 oz jar marinara sauce We use Mezzetta Homemade Italian Plum Tomato

Course Main Dish Cuisine Italian Keyword galley recipes Prep Time 20 minutes Cook Time 45 minutes Passive Time 30 minutes Servings people Ingredients 3 large zucchini 8 oz ground pork, organic 8 oz mild Italian sausage, organic 2 cups sliced white mushrooms 1/2 medium white onion chopped 2 cloves garlic, chopped 2 tsp Italian seasoning 1 tsp kosher salt 1 tsp fresh ground pepper 2 cups grated parmesan cheese 1 cup shredded mozzarella cheese 1 16 oz jar marinara sauce We use Mezzetta Homemade Italian Plum Tomato

Instructions

1. Using a sharp knife, slice the ends off of the zucchini. Holding the zucchini upright, slice thin pieces and lay on a paper towel. Lightly sprinkle salt on each piece.

   
2. While the zucchini is drying out, heat a skillet on medium high heat and add sausage, pork, 1 tsp Italian seasoning, salt and pepper. After 5 minutes, add onion, garlic and mushrooms. Cook until browned. Remove from heat and drain any grease.
3. In a bowl, mix Parmesan, Mozzarella and Italian Seasoning. (in our video, I added them separately just to save a bowl)
4. Spray a 8" x 8" baking pan with cooking spray. Dab each zucchini slice with a paper towel to absorb any extra liquid. Begin layering the lasagna by placing zucchini slices on the bottom of the pan.

   
5. Add cooked meat, then sauce.

   
6. Layer with cheese.

   
7. Repeat layer. For the final top layer, arrange zucchini slices, top with sauce.

   
8. Top final layer with cheese and bake at 350 degrees for 35 minutes. Put a cookie under the pan, as it may over flow with liquid from the zucchini.

   
9. Let sit for 15 minutes before serving. Serve with a side salad.

   

Share this Recipe