Low Carb Zucchini Lasagna

This Low Carb Zucchini Lasagna is Super Yummy!! Using Zucchini strips in place of noodles is so much healthier for you and adding pepperoni takes it to a different level.

Tip: Slice zucchini, sprinkle with salt, let it sit, it will draw the water out of the strips, pat moisture off with paper towel.

Tomato Sauce
¾ cup tomatoes
½ tsp worcestershire sauce
1 tsp red wine vinegar
1 tsp stevia
½ tsp Herbamare Organic Zesty Spice (find in any grocery store or health food store)
¼ tsp oregano
Put all ingredients in food processor, blend

1 large zucchini (slice zucchini with potato peeler or sharp knife)
1 pound ground beef
1 cup leeks chopped
1 tsp Herbamare zesty spice
1 glove garlic
½ cup fresh grated parmesan cheese
2 cups of mozzarella cheese
20 slices of pepperoni
1 cup mushrooms
In a frying pan cook ground beef, leeks and garlic over medium heat until well browned. Add 1 cup of mozzarella cheese to ground beef until melted.

To assemble;

In an 8×8 pan, line zucchini strips in bottom of dish. Spoon ½ cup of tomato sauce on zucchini strips. Top with 20 pieces of pepperoni, add another layer of zucchini. Next, layer all the ground beef mixture. Sprinkle with parmesan cheese, layer mushrooms, and repeat layer of zucchini, spread the rest of the tomato sauce, top with the remaining cheese.
Preheated oven to 350 degrees, bake in middle rack for 40 minutes, sprinkle small amount of cheese on top, bake 10 more minutes. Remove from oven, cool for 10 to 20 minutes to set.