Low-Carb Zucchini Lasagna

• 2 medium zucchini
• ½ teaspoon salt
• 3 tomatoes
• 4½ ounces onion
• 2 cloves garlic
• 1 serrano chili
• 5½ ounces mushrooms
• Cooking spray
• 16 ounces ground beef, (92% lean)
• 1 teaspoon paprika
• ½ cube Knorr chicken bouillon
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ⅓ teaspoon pepper
• ½ cup shredded low-fat mozzarella

1. Use a julienne peeler to cut the zucchini into ½-inch slices. 
2. Sprinkle lightly with salt and set aside for 10 minutes.
3. Blot the zucchini slices with a paper towel to remove moisture.
4. Grill or broil the zucchini in the oven for 3 minutes at high heat.
5. After grilling or broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).
6. Cut off the ends of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes, then pour cold water over them and peel off the skin. Alternatively, you could used canned tomatoes.
7. Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.
8. Add a little cooking spray or vegetable oil to a deep skillet and fry the garlic, onion, and chili for 1 minute.
9. Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and set aside.
10. Cook the beef with the paprika in the same skillet you used for the veggies until fully browned.
11. Add the vegetables back into the skillet, then add the chicken bouillon and remaining spices. Allow the sauce to simmer for 25 minutes over low heat.
12. Heat the oven to 375 degrees 
13. Line a small baking tray with parchment paper and use 1/3 of the zucchini to make a layer in the bottom. Put 1/3 of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini.
14. Spread shredded mozzarella on top and bake for 35 minutes.
15. Take the lasagna out of the oven and allow to rest for 10 minutes before serving.