4 cheese zucchini lasagna (keto)
4 cheese zucchini lasagna (keto)

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, 4 cheese zucchini lasagna (keto). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

This Zucchini Lasagna is healthy recipe, using zucchini slices instead of noodles. This low-carb and keto dish is NOT watery, and tastes amazing! Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles.

4 cheese zucchini lasagna (keto) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. 4 cheese zucchini lasagna (keto) is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 4 cheese zucchini lasagna (keto) using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make 4 cheese zucchini lasagna (keto):
  1. Get 3 lbs ground turkey browned and drained
  2. Prepare 4-5 zucchini’s sliced longways and steamed for 12 min in microwave
  3. Make ready 4 eggs whisked
  4. Prepare 1 (8 oz) bag of low fat mozzarella shredded
  5. Get 1 (8 oz) bag of sharp cheddar shredded
  6. Get 1 (8 oz) low fat cream cheese
  7. Make ready 1/2 cup parm cheese
  8. Make ready 1 can cream of chicken healthy request
  9. Make ready to taste Salt and pepper

This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna Using zucchini slices instead of wheat noodles in this tasty lasagna is genius! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. This delicious and keto-friendly lasagne is made with layers of zucchini instead of pasta and cheesy ground beef. You can skip the carbs and enjoy the taste of traditional lasagna if you cook Keto Zucchini Lasagna.

Instructions to make 4 cheese zucchini lasagna (keto):
  1. Brown the ground turkey And season with some salt and pepper. While that’s going whisk together in large bowl the eggs, Parmesan cheese, cream of chicken, salt and pepper. Mix in softened cream cheese, bag of cheddar and half of the bag of mozzarella.
  2. Slice zucchini long ways and place in microwave safe dish and cook for 12-15 min to steam. Drain water and place on towl
  3. Drain, then let the meat cool and then add to the egg and cheese mixture. Layer zucchini in deep dish greased casserole pan, then mixture and repeat. About 3 layers. Top with remaining mozzarella
  4. Bake at 350 for 40-50 min or until golden on top. Keep uncovered

Our recipe uses zucchini "pasta" strips in place of traditional gluten-laden pasta. This lasagna uses zucchini in place of pasta thereby It has zucchini in place of noodles, a delicious tomato sauce with ground beef and amazing spices, mushrooms and mozzarella cheese, ricotta and. Cheese really stars in this lighter lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by.

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