Diva Tasting: Low Carb

Low Carb Zucchini Noodle and Beef Bake


1 Serving Cooking Spray

2 Large Zucchinis, Thinly Sliced Lengthwise

1 Tablespoon Olive Oil

2 Pounds Lean Ground Beef

2 Cups Low-Carb Spaghetti Sauce

2 Teaspoons Kosher Salt, Divided

1 Teaspoon Dried Oregano

½ Teaspoon Ground Black Pepper

1 (8 Ounce) Container Ricotta Cheese

1 Egg

½ Teaspoon Ground Nutmeg

3 Cups Shredded Mozzarella Cheese, Divided

1/2 Cup Grated Parmesan Cheese


Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with cooking spray.

Step 2 Pat dry zucchini slices with a paper towel to get rid of excess moisture.

Step 3 Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add spaghetti sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.

Step 4 Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.

Step 5 Make 1 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 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 2 cups mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.

Step 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

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