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Cheesy Zucchini Lasagna

Zucchini Lasagna 600x600 e1520273289477

Makes 6 Servings | Prep time: 15 minutes | Cook time: 40 minutes

Nutritional Info | Calories: 321 | Protein: 29 | Fat: 16.5 | Carbs: 17.5

Gluten-Free

INGREDIENTS

  • 5 medium zucchini, sliced lengthwise (about 15-20 slices total)
  • 1 lb. ground beef
  • 1 Tbsp. coconut oil
  • Zest and juice from one lemon
  • 2 (14.5 oz.) cans of crushed tomatoes
  • 2 cloves minced garlic
  • 1 small yellow onion, chopped
  • 2 Tbsp. chopped basil
  • Salt and pepper, to taste
  • 1 ½ cup grated Parmesan cheese
  • 3 large eggs, lightly beaten

DIRECTIONS

  1. Preheat oven to 400°
  2. In a large pan, add ground beef and onions and brown for 5-6 minutes.
  3. Once beef is mostly cooked, add garlic, lemon juice, salt and pepper, tomatoes, and basil and simmer for about 10 minutes.
  4. Grease a 9×13-inch baking dish with coconut oil, and cover with the bottom with a single layer of zucchini slices.
  5. Cover zucchini layer with eggs, cheese, and beef sauce, in that order. (Be mindful & conservative to save enough beef sauce, cheese, and eggs for more layers!).
  6. Repeat (Zucchini, eggs, cheese, beef sauce) to make 3 layers total—ending with uniform layer of zucchini & cheese.
  7. Bake in oven for 40 minutes until the cheese is beginning to brown.
  8. Remove from oven and let sit for about 15 minutes before cutting and serving.

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