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
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.