Before Keto, we used to have pasta at least once a week. Spaghetti was a sure hit and lasagna rarely have leftovers! We tried a variety of noodle replacements and found that the kids absolutely loved this! We often make a huge pan of it because the leftovers are just as good!

Recipe:
2-3 Zucchini
1 Jar of Rao’s Pasta sauce (40 ounces)
8 ounces Mozzarella Cheese
1 lb Ground Beef
Italian seasoning
Optional: (note carb increases)
Ricotta Cheese
Cottage Cheese

Start by dicing up your zucchini - we cut it in circles and then quarter it.
Brown the ground beef and add sauce and italian seasoning to a pan then let it simmer on low for a few minutes.
Layer of Zucchini, layer of sauce with beef, layer of grated mozzarella cheese, add in any ricotta or cottage cheese if you're using it. Then another layer of zucchini, sauce and cheese!

Bake at 350 for 30-40 min or until zucchini is soft

Serves: 6 (Recipe includes 1 cup Ricotta cheese and 1 cup mozzarella cheese)
Calories: 381, Fat: 26g, Carbs: 7g, Fiber: 1g (Net Carbs 6), Protein: 29g

The Keto Dad Tips and Tricks:

Make extras! It's awesome as leftovers (and freezes/de-thaws easily)
We used to make this as a lasagna - with zucchini sliced the long way like a lasagna noodle or diced in circles. We found that if the kids don't have to try to cut through the zucchini, they're less likely to object to the replacement
If you want to reduce the water, lightly salt and press with a paper towel. It doesn't bother us, and I feel like it actually helps with the leftovers!
Want to reduce carbs? Don’t use the ricotta and/or cottage cheese - just mozzarella!