WebInstructions Preheat the oven to 200°C/400°F/Gas mark 6. In a flameproof casserole dish, or small oven-proof pan, saute mince and onion together for 10 minutes, until onion has …
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WebLightly grease a 9×13 baking dish with cooking spray or oil. Sprinkle salt over the zucchini slices, and then lay them out on a layer of paper towels to drain. Let them …
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WebDirections. 1. In a large soup pot, break and cook the noodles to al dente. Drain noodles, add a drizzle of oil, and set aside. 2. Place the pot back on the stove and …
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WebHeat a large pot over medium-high heat and add the olive oil. Add the ground beef, salt, pepper, garlic powder and herbs and cook until the beef is browned. Remove …
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WebSlice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling.
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Perfect for the freezer, this easy zucchini lasagna makes the perfect weeknight meal. Cook zucchini in a 400˚F oven for 10-15 minutes to soften. Fry the ground beef, sausage, and onion till brown. Add 1 cup pasta sauce, diced tomatoes, and Italian seasoning. Heat through. In a medium bowl, mix together the beaten eggs with the cottage cheese.
This Zucchini Lasagna recipe is a great low carb lasagna casserole made with zucchini instead of pasta for a healthier option. Filling, easy to make, so tasty, and keto-friendly.
Using a really easy bolognese sauce, this low-carb lasagne is simple to put together, using thinly sliced courgette (zucchini) in place of pasta. Preheat the oven to 200°C/400°F/Gas mark 6. In a flameproof casserole dish, or small oven-proof pan, saute mince and onion together for 10 minutes, until onion has softened.
Traditional lasagna made with real noodles can have close to 30 “net carbs” per serving, but this Zucchini Lasagna has only 6 “net carbs” per serving, along with 17 grams of protein to help keep you feeling full. (Net carbs = total carbohydrates – fiber)