Zucchini Bake – A Low carb pasta bake with no pasta!

A low carb pasta bake with no pasta? How is that possible?

Simple, really, replace the pasta with zucchini rounds – and if you add the zucchini at the last minute it holds its shape and texture. No soggy zucchini – slightly al dente /ælˈdɛnteɪ – cooked to be firm to the bite.

I have been on a weight loss journey for the past 6 months and this has made me look closely at how I cook and what I am cooking (and eating). Some drastic changes to the family menus have been a result, including cutting out most carbohydrates!

Now, before you run for the hills – let me reassure you, it is very possible to enjoy a satisfying meal without pasta, or potatoes…I promise.

After nearly 6-months I have lost 27 kilos so far and with a goal of 40 kilos to lose, have past the halfway point. It would be wrong to say it has been very easy, because it has not been a breeze. However, it has not been that bad either!

I had a cervical spine injury last year which landed me in the public hospital system for 8 long days and nights. As part of my rehabilitation I had physio, acupuncture and cupping (I’ll tell you more about that another day) – I bought a treadmill and took up walking daily. I watched what I ate, but honestly never lost more than a couple of kilos.

A friend at work encouraged me to look at a low carb diet – a Ketogenic diet. And as they say, the rest is history as they say.

I am in the process of updating my family favourite recipes to be more low carb and therefore Keto-friendly. In the meantime why don’t you take a look at this Pasta Bake with no Pasta! It has just 7.3g net carbs per serve, is family-friendly and jolly tasty.

Ingredients: Serves 6

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch chilli flakes
  • 450g good quality mince beef
  • 2 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 4 large zucchini, sliced
  • 2 cups fresh spinach
  • 2 teaspoon dried basil
  • 1 1/2 cups fresh ricotta cheese
  • 2 cups grated Mozzarella cheese
  • 1/2 cup grated Parmesan
  • Salt & freshly ground black pepper

Cooking directions:

  1. Preheat the oven to 160C fan bake – heat oil and add onion cooking until the onion is soft. Stir in garlic and chili flakes and cook for one minute. Add mince and season with salt & pepper to taste. Cook for approximately 5 minutes.
  2. Add tomato paste & oregano. Cook for 2 minutes and then add tomatoes bringing sauce to a simmer. Reduce heat and cook until liquid is slightly reduced – 10-15 minutes. Remove from heat, and stir in zucchini and basil. Season again with salt & pepper.
  3. In a large baking dish, place half of the mix in an even layer. Then add half of the spinach, and dollop half of the ricotta cheese over the top. Add 1/2 of the mozzarella and Parmesan cheeses next. Repeat the layers.
  4. Bake until the cheeses are bubbling – melted and delicious! 25 minutes will do the trick.

Needless to say there will be leftovers if you are a small family of two like us! However this recipe does make enough for 6 hungry mouths making it a great family dish.

We’re back for seconds tonight with a side of roasted pumpkin and perhaps some steamed broccoli.

Happy dieting xx

Published by

lessonstodate

Hi, my name is Sharon, and I live in Albany on the North Shore of Auckland, New Zealand. I started my cooking blog as a hobby during my 'gap year' - 'lessonstodate' to share my family recipes and some personal accounts that come with being a mum, and grandmother - and corporate worker. My love of taking photos had taken a back-seat but recently after spending time on my own while my husband travelled, I found myself picking up my camera again. It really is good company! Looking out at the world and watching it unfold; you don't have to participate in it, just watch and wonder. Sharon

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