Keto Mexican Lasagna Recipe

Keto Mexican Lasagna Carb Manager

WEBStep 7. Preheat the oven to 400 degrees Fahrenheit and select a medium-sized ovenproof dish. Spoon 1/3 of the prepared beef and pepper …

1. Cut the zucchini ends and peel the zucchini skin. Discard. Peel the zucchini flesh into wide ribbons using a vegetable peeler and add to a large bowl. Sprinkle the zucchini with a generous pinch of salt and toss to combine. This will help draw out any excess moisture whilst you prepare the rest of the lasagna.
2. Finely dice the bell peppers and onion and crush the garlic. Heat the olive oil in a large skillet over a low/medium heat. Add the diced peppers and onion. Stir well to combine, sweating the vegetables gently for a minute or two to soften a little.
3. Add the ground beef to the skillet along with the tomato paste, coriander, cumin and oregano. Stir together well to combine. Cook over a medium heat until the beef is browned all over. Feel free to adjust the level of spices to your personal preference. Be sure to adjust your macros to account for any changes made.
4. Roughly chop the olives. Add the olives and stock to the skillet. Stir well to combine. Bring up to a gentle boil then simmer for roughly 10 minutes until the stock is reduced right down and only a little liquid remains.

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Keto Low Carb Mexican Zucchini Lasagna This Mom …

WEBFeb 1, 2024 · Using a mandolin, slice the zucchini into thin slices. 2. Lay them out flat onto 2 cookie sheets and sprinkle with salt. 3. Bake …

1. Preheat oven to 350 degrees F
2. Using a mandolin, slice the zucchini into thin slices.
3. Lay them out flat onto 2 cookie sheets and sprinkle with the 1 1/2 tsp salt.
4. Bake zoodles for 20 minutes or until lightly brown (this is to get some of the moisture out).

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