Ingredients
6
6 servings
- •cooking spray
- •1.5 large zucchinis, thinly sliced lengthwise
- •1 tablespoon olive oil
- •1 pound ground beef
- •1.5 cups low-carb marinara sauce
- •2 teaspoons salt, divided
- •1 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
- •1 (8 ounce) container ricotta cheese
- •1 large egg
- •0.5 teaspoon ground nutmeg
- •2 cups shredded mozzarella cheese
- •0.25 cup grated Parmesan cheese
- •aluminum foil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
- Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.
- Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.
- Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.
- Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 424
- Carbohydrate: 15g
- Fat: 27g
- Fiber: 3g
- Protein: 30g
- Sugar: 8g
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