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Keto-Friendly Zucchini Lasagna

Keto-Friendly Zucchini Lasagna That Will Wow Your Taste Buds

Savor a delicious Keto-Friendly Zucchini Lasagna that's low in carbs and full of flavor, perfect for family gatherings or a cozy dinner at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 medium Zucchini Adds bulk and moisture; substitute with yellow squash for similar texture.
  • 2 medium Bell Peppers Any color works—try poblano for a spicy kick.
  • 2 cups Cauliflower Rice This low-carb base offers a mild flavor; swap it with quinoa for extra protein.
  • 8 ounces Cream Cheese Brings creaminess; low-fat versions are a delightful go-to.
  • 1 cup Cheddar Cheese Offers a savory finish; mozzarella can be substituted.
  • 2 large Eggs Binds the ingredients together; for vegan option, consider flax eggs.
  • Spices (e.g., garlic powder, onion powder) Adjust to taste; add cayenne for heat.
For Topping
  • 1 cup Cheddar Cheese Sprinkle generously for a bubbly, golden crust.
  • 1 cup Crushed Tortilla Chips Use them for extra crunch.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Wash and chop the zucchinis and bell peppers into bite-sized pieces. Rinse the cauliflower rice.
  2. Select the 'Sauté' function in the Instant Pot, heat a drizzle of olive oil, add bell peppers and zucchini, sauté for about 5 minutes.
  3. Combine sautéed veggies with cauliflower rice, softened cream cheese, eggs, and spices in a mixing bowl.
  4. Spread the mixture evenly into the Instant Pot.
  5. Secure the lid and switch to 'Manual' setting, cooking on high pressure for 10 minutes.
  6. After cooking, perform a quick release and sprinkle cheddar cheese on top.
  7. Broil in the oven for 3-5 minutes until cheese is melted and golden.
  8. Allow to cool briefly before serving, pairs well with a green salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 350IUVitamin C: 70mgCalcium: 250mgIron: 2mg

Notes

Chop vegetables a day in advance for smoother cooking. Ensure cream cheese is softened for better mixing.

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