Slow Cooker Low-Carb Zucchini Lasagna2022-06-22
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker low-carb zucchini lasagna. The best low-carb, vegetarian slow cooker is zucchini lasagna with chicken. And it’s all made in one pot. So, easy!
What are the benefits of using a slow cooker?
Slow cookers are a type of cooking device that is meant to cook food slowly and evenly. The slow cooker is also known as a crock pot or casserole crock. Slow cookers are popular because they make cooking easier, more convenient, and more affordable.
Some of the benefits of using a slow cooker include the following:
-It cooks food evenly throughout the pot so you don’t have to worry about undercooked or overcooked food. -You can set it up before work and come home to an already-cooked meal. -It saves you time in the kitchen by not having to watch over your stovetop all day long. -It saves money on energy bills because it uses less energy than other cooking methods like ovens, microwaves, and stovetops.
What is a slow cooker lasagna?
Lasagna is a dish that is typically made with pasta, tomato sauce, and cheese. The lasagna dish can be layered or not layered, depending on preference.
Lasagna dishes are typically made with pasta, tomato sauce, and cheese. The lasagna dish can be layered or not layered depending on preference.
A slow cooker lasagna is a type of lasagna that is cooked in a crockpot instead of an oven. This type of lasagna has all the same ingredients as regular lasagna but is cooked at a lower temperature for longer periods of time to achieve the same results without having to turn on an oven.
Why You Need to Try This Low-Carb Slow Cooker Zucchini Lasagna Recipe
This low-carb lasagna recipe is a perfect solution for those who want to reduce their carbs, but still enjoy the comfort of a hearty lasagna dish.
This recipe is loaded with vegetables and protein, making it a healthy and filling option for vegetarians, vegans, and meat lovers alike.
Slow Cooker Low-Carb Zucchini Lasagna
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- 1 ½ pounds (720 g) ground beef
- 1 tablespoon minced garlic
- 1½ cups cottage cheese
- 3 cups (750) tomato sauce
- 6 medium zucchini, sliced
- 2 egg whites
- 1½ cups reduced fat Mozzarella cheese
- 2 large wine tomatoes, chopped
- 1½ tablespoons dried rosemary leaves
- 1½ tablespoons italian seasoning
- 2 tablespoons olive oil
- salt and freshly ground black pepper
Cut sliced zucchini into strips. Transfer them to paper towels and allow drying for 20 minutes.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add minced garlic and cook, stirring occasionally, until browned, for about 2 minutes. Stir in ground beef and continue cooking and crumbling with a fork, for a further 4 minutes. Add seasoning and cook, stirring, for another 4-5 minutes.
Reduce the heat to medium. Add tomatoes and tomato sauce. Stir thoroughly, then season with salt and black pepper. Cover the skillet and cook for 3-5 minutes. Remove the skillet from the heat and set it aside.
In a small mixing bowl, combine cottage chees and egg whites. Mix well and set aside.
Grease the slow cooker with olive oil. Add the meat sauce, zucchini strips, and cottage cheese mixture to the greased pot, then repeat.
Add the meat sauce to the top layer of zucchini strips. Cover with shredded Mozzarella cheese.
Cover the pot. Cook on a high-heat setting for 4 hours.