The Best Keto Zucchini Lasagna Not Watery The Big Man S World In a small plate, whisk together the breadcrumbs, grated parm, dried parsley, garlic powder, onion powder, paprika and salt to taste. dredge the zucchini in the mixture pressing to adhere as best as possible. start off by sprinkling 1 2 tablespoons of the breadcrumb mixture on the bottom of the pan. then layer in your loaf pan the zucchini. Preheat the oven to 400 degrees f (204 degrees c). line an extra large baking sheet with parchment paper. use a mandoline to slice zucchini lengthwise into thin sheets, about 1 4 inch thick. arrange the zucchini on the lined baking sheet, in a single layer.
Ultimate Keto Zucchini Lasagna Yummy For Adam In a small bowl, mix together the ricotta cheese, egg, and parmesan cheese. grease a 9x13 casserole dish to prevent sticking. chop the zucchini into even sized pieces. before sautéing the zucchini, sprinkle a bit of salt on it and let it sit for around 10 minutes. In a deep skillet, heat 1 teaspoon olive oil and saute your scallions for 2 minutes on medium heat. add in the baby spinach and season with salt and pepper to taste. toss until just about completely wilted. remove to a paper towel lined plate. to the same pan, add the remaining olive oil and add in your mushrooms. In a medium bowl, combine egg white, ricotta, and parmesan. season with a bit of salt and pepper. add in 1 2 cup of the slightly cooled meat sauce and stir to combine and set aside. to assemble lasagna, spread 1 2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. While zucchini is dehydrating, add olive oil to a skillet over medium heat. add ground beef and cook for 2 3 minutes. season with salt, pepper, italian seasoning and anise. continue cooking until ground beef has cooked through. pour in 1 cup marinara sauce. simmer for 1 2 minutes. remove from heat and set aside.
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