This keto zucchini taco lasagna recipe has 7 grams net carbs per serving. It’s a fun new way to enjoy taco flavors for dinner.
Who thought that tacos and lasagna could go together? It might sound strange at first, but it actually tastes refreshingly different and delicious! In fact, this is going to become one of your favorite Taco Tuesday recipes that isn’t a taco.
Similar Keto Lasagna Recipes: Keto Lasagna In A Bowl, Low Carb Lasagna Stuffed Chicken
Low-Carb Lasagna
Lasagna has always been one of my favorite recipes and meals to make my family. On the keto diet, regular noodles are pretty much a big “no.” I found a way to change things up and made lasagna noodles out of zucchini! Then, instead of just adding the same old marinara meat sauce and cheese, I gave it a southwestern twist. I used chili and taco seasonings with cheese and beef.
It’s basically layered like lasagna but tastes like a taco! It’s so much fun.
Zucchini Lasagna
When you make the zucchini lasagna, it’s important to slice the zucchini vertically in very thin strips. You don’t have to peel the zucchini, just make sure the “noodles” are cut the same size, that way they will all cook evenly.
Keto Mexican Food Recipes
This recipe has all the classic flavors of a taco – chili powder, cumin, paprika, and garlic. It’s an easy keto taco night dinner the whole family can enjoy. If you want something on the side, serve some keto Mexican cauliflower rice.
The best thing about Mexican food is that it’s so easy to make low-carb recipes from it. Just use the flavors of peppers, chilies, cheese, and tomatoes and you have the basis for a scrumptious meal. This keto turkey Mexican skillet recipe is to die for. A really quick recipe for meal prep is low-carb taco chicken salad. For cold days, warm up with a bowl of creamy keto taco soup or this Mexican Cheese & Chicken Stuffed Poblano Peppers.
Best Keto Zucchini Lasagna
I love how easy it is to customize this dish. Here are some ways you can change it make it taste like a completely different recipe without much effort.
- Use a different cheese
- Add green salsa
- Top with jalapenos
- Change the meat – use chicken, chorizo, or even ground turkey
Low Carb Zucchini Recipe
You’ll have to dry your zucchini before you bake it if you want it to turn out the best. I prefer to dry them out in the oven. If you want, you can also just sprinkle the zucchini slices with salt first and then set them on a colander or baking rack and let them rest at room temperature for about 30 minutes. Then, blot them dry with a paper towel.
This recipe will last about 3 days in the refrigerator. Store leftovers in an airtight container. The sauce will change the texture of the zucchini noodles pretty quickly, so it tastes the best fresh out of the oven.
Keto Zucchini Taco Lasagna
Here’s the list of ingredients that you’ll need to make this zucchini lasagna. Exact measurements can be found below within the printable recipe card.
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Servings: 6
Net Carbs: 7 net carbs per serving
Ingredients:
Zucchini
Ground beef
Chili powder
Cumin
Paprika
Garlic powder
Oregano
Ricotta cheese
Egg
Salsa
Cheddar cheese
Salt and pepper
Instructions:
Preheat the oven to 350 degrees.
Add the ground beef to a skillet over medium high heat on the stove, and saute until completely browned. Remove any excess fat.
Season the meat with salt and pepper, chili powder, cumin, paprika, garlic powder and oregano and set aside.
Place a layer of sliced zucchini in the bottom of a well greased 9×9 baking dish.
Combine the egg, salt and pepper to taste and the ricotta in a mixing bowl.
Spread half of the ricotta mixture over the layer of zucchini.
Add half of the beef on top of the ricotta, and top with half of the salsa.
Place another layer of zucchini down, followed by the remaining ricotta mixture, beef and salsa.
Top the lasagna with a final layer of zucchini and the shredded cheddar cheese.
Cover the lasagna loosely with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes uncovered. Let sit 10 minutes before serving.
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Keto Zucchini Taco Lasagna
This keto zucchini taco lasagna has all the classic taco flavors your family loves.
Ingredients
- 2 large zucchini sliced thinly lengthwise
- 1 lb ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 12 ounces ricotta cheese
- 1 large egg
- 1 cup salsa sugar-free
- 1 1/2 cup cheddar cheese shredded
Instructions
-
Preheat the oven to 350 degrees.
-
Add the ground beef to a skillet over medium-high heat on the stove, and saute until completely browned. Remove any excess fat.
-
Season the meat with salt and pepper, chili powder, cumin, paprika, garlic powder and oregano and set aside.
-
Place a layer of sliced zucchini in the bottom of a well-greased 9x9 baking dish.
-
Combine the egg, salt, and pepper to taste and the ricotta in a mixing bowl.
-
Spread half of the ricotta mixture over the layer of zucchini.
-
Add half of the beef on top of the ricotta, and top with half of the salsa.
-
Place another layer of zucchini down, followed by the remaining ricotta mixture, beef, and salsa.
-
Top the lasagna with a final layer of zucchini and the shredded cheddar cheese.
-
Cover the lasagna loosely with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes uncovered. Let sit 10 minutes before serving.
Recipe Notes
Calories: 280
Net Carbs: 7 Net Carbs
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Low-Carb Recipes You’ll Love
If you enjoyed this keto zucchini lasagna, you may also enjoy these low carb side dishes that pair wonderfully with any type of lasagna!
