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11 Easy And Delicious Low-Carb Dinners

These recipes are so good, you won't miss the carbs

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6. Zucchini Lasagna

Zucchini Lasagna

Servings: 8-10


2 zucchinis

1 cup grated parmesan


2 Tbsps. olive oil

½ large white onion

2 cloves garlic

1 lb ground turkey

28 ounces crushed tomatoes

2 tsps dried basil

2 tsps dried parsley

2 tsps dried oregano

½ tsp salt

½ tsp pepper

1 Tbsp. tomato paste

1 bay leaf

Cheese Mixture

16 ozs ricotta cheese

1 egg

1 Tbsp. fresh parsley, minced

¼ cup grated parmesan

¼ tsp salt

½ tsp pepper


1. Cut the ends off of the zucchini, and cut in half, lengthwise. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.

2. Dab zucchini strips with a paper towel to absorb the excess moisture. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.

3. Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.

4. Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.

5. Preheat oven to 375˚F/190˚C. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper.

6. Mix until well combined. Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there is 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.

7. Bake for 50 minutes (times and temperatures may vary depending on the oven).

8. Let rest for at least 20 minutes. Serve and enjoy!


11. Zucchini "Linguini" With Roasted Shrimp

Zucchini "Linguini" With Roasted Shrimp
Serves 4


2 zucchini squashes

1 pound shrimp, peeled and deveined

½ yellow bell pepper, sliced thin

1 lime, juiced (about 2 tablespoons)

1 teaspoon kosher salt

1 teaspoon black pepper

½ teaspoon garlic powder

2 tablespoons olive oil


1. Preheat oven to 400°F/200°C.

2. Using a vegetable peeler, peel long strips from the zucchini.

3. In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.

4. On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.

5. Enjoy!

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