Slow Cooker Low-Carb Zucchini Lasagna

Step 1

Cut sliced zucchini into strips. Transfer them to paper towels and allow drying for 20 minutes.

Step 2

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 fork, for a further 4 minutes. Add seasoning and cook, stirring, for another 4-5 minutes.

Step 3

Reduce heat to meadium. Add tomatoes and tomato sauce. Stir throughly, then season with salt and black pepper. Cover the skillet and cook for 3-5 minutes. Remove the skillet from the heat and set aside.

Step 4

In a small mixing bowl, combine cottage chees and egg whites. Mix well and set aside.

Step 5

Grease the slow cooker with olive oil. Add the meat sauce, zucchini strips, and cottage cheese mixture to the greased pot, then repeat.

Step 6

Add the meat sauce to the top layer of zucchini strips. Cover with shredded Mozzarella cheese.

Step 7

Cover the pot. Cook on high-heat setting for 4 hours.