Pasta has been something that the low carb community has been trying to replace for as long as low carb has been a thing. Now there are options out there are low carb pasta out of the box, like the Banza Chickpea Pasta, but it can be a little on the pricey side.
Today we want to give you a delicious alternative to using “real”pasta or an expensive option.
Low Carb Zucchini Baked “Ziti”Course: Dinner
1 tbsp Extra Virgin Olive Oil
1 medium Onion (chopped)
2 Garlic Cloves (minced)
Pinch Crushed Red Pepper Flakes
1 lb. Ground Beef
Freshly Ground Black Pepper
2 tbsp Tomato Paste
1 tsp Dried Oregano
1 (28oz.) can Crushed Tomatoes
4 large Zucchini, sliced into 1/4″ coins
2 tbsp Thinly Sliced Basil
1 1/2 Freshly Ricotta
2 c. Shredded Mozzarella
1/2 c. Freshly Grated Parmesan
- Preheat oven to 375 degrees. In a large saucepan over medium heat, heat oil. Add the onions and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for another minute. Add the meat and season with salt and pepper. Cook until the meat is no longer pink, about 6 minutes. Drain fat.
- Return saucepan over medium heat and add the tomato paste and oregano. Cook for another 2 minutes, until slightly darkened. Add crushed tomatoes and bring sauce to a nice simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, about 10 to 15 minutes. Remove from heat and stir in zucchini and basic, season again with salt and pepper.
- In a large baking dish, place half the zucchini in an even layer. Dollop all over with half the ricotta, and sprinkle with half of the mozzarella and parmesan. Add the rest of the zucchini in an even layer on top, and top with remaining cheeses.
- Bake until cheese is melty, and zucchini is tender, about 25 minutes. Garnish with basil before serving.