Low Carb Zucchini Lasagna

Ingredients:

Chopped beef                          500 grams ( 16 oz )

Zucchini                                     2 medium sized

Onion                                         2 to 3 small sized

Garlic                                          2 cloves

Serrano chilli                              1

Tomato                                       3

Mushrooms                               200 grams

Knorr chicken bullion              ½ cube

Low fat mozzarella cheese      ½ cup shredded

Paprika                                       1 tsp

Dried basil                                  1 tsp

Salt and pepper                         As per required

Cooking spray

Directions:

1. Slice zucchini into ( ½ inch) 1 cm slices.Use julienne peeler if available.Set it aside after sprinkling a little salt.
2. Cover zucchini with a paper towel and grill it or broil in the oven for about 3 minutes at high heat. Place it on paper towel to suck out liquid as much as possible.
3. Take tomatoes and cut its ends, then boil it in water. After boiling pour cold water over boiled tomatoes to peel off its skin.
4. Now chop onion, chilli, peeled tomatoes, garlic and mushrooms into small pieces.
5. Take a frying pan (skillet) , add little cooking spray to fry garlic, onion and chilli for about 1 minute.
6. Add tomatoes and mushrooms and cook them for 4-5 minutes. Sauté these vegetables, take it out and set it aside.
7. Now cook beef in the same frying pan adding paprika until its fully browned. Add sauté vegetables along with chicken bullion and remaining spices , now let it cook over low heat for 25 minutes.
8. Preheat oven to 190 degree centigrade (375 F). Take a parchment paper and make a layer of 1/3 of zucchini, now 1/3 of meat sauce on top of it. Repeat it until it’s all finished.
9. Spread mozzarella over and bake it for 35 minutes.

Ready to serve.

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Author: Kausar Fatima