Low Carb Zucchini Lasagna Bites

This Low Carb Zucchini Lasagna Bites recipe is very versatile, you can make it with ground beef or make it without, it is delicious either way. Delicious lasagna bites made out of zucchini instead of pasta.
Such a simple tasty recipe, the hardest part was figuring out how to thinly slice the zucchini. It is recommended to use a cheese slicer but I did not have one, so I tried a knife but the zucchini has to be very thin to be able to roll it. Then I tried a potato peeler which worked not to bad but made the zucchini strips not very wide. I even went to visit two of my neighbors to see if they had a cheese slicer, No luck! I come home and tried to figure out what I could use to slice, then it came to me I had an old slicer “Miracle-Chef De Luxe” I picked it up 20 years ago at the local fair. It worked perfect, I’m sure most of you have one of these gadgets in your pantry.

1 medium zucchini

1 300 g Ricotta cheese

1/2 cup Parmesan cheese

Dash salt and pepper

2 cloves crushed garlic

1 can diced tomatoes

2 teaspoons basil

1 teaspoon salt

1/4 chopped onion

1 pound lean ground beef

1/2 cup Parmesan cheese

1 teaspoon Herbamare

Instructions:

Finely slice zucchini

In a bowl mix ricotta, 1/2 cup Parmesan, salt and pepper together

Add a teaspoon of the ricotta mixer to each strip of zucchini and tightly roll and place in a oven bake dish.

In a separate bowl add tomatoes, basil, salt, mix well. Pour half of the tomato mixture on top of the zucchini rolls.
Cook ground beef, onion and herbamare together.

Spread the ground beef on top of the tomatoes.

Pour the remaining tomato mixer on top of beef.

Sprinkle Parmesan cheese on top.

Preheat oven 375 F bake for approximately 40 minutes.

Let sit for 5 minutes before you serve.

Servings: 6

Yield: 8.1 net carbs per serving

Stay healthy and live well
Gayle