Zucchini Lasagna (Low Carb)
Zucchini lasagna is a low-carb, gluten-free twist on the classic Italian favorite. Instead of pasta noodles, fresh zucchini slices are layered with rich meat sauce, creamy ricotta, and melted cheese. It’s a wholesome, hearty comfort dish that’s perfect for anyone watching carbs or just looking for a lighter dinner option. Ideal for meal prep and leftovers!
Ingredients List
– 3 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
– 1 tablespoon olive oil
– 1 pound ground beef or ground turkey
– 1 small onion, diced
– 2 cloves garlic, minced
– 1½ cups marinara sauce (low sugar if desired)
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 1½ cups ricotta cheese
– 1 egg
– ½ cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– Fresh basil or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Lay zucchini slices on paper towels. Sprinkle with salt and let sit for 10–15 minutes to draw out moisture. Pat dry.
Step 3: In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds. Add ground beef and cook until browned. Drain excess fat.
Step 4: Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
Step 5: In a bowl, mix ricotta cheese, egg, and Parmesan until combined.
Step 6: In the baking dish, layer zucchini slices, ricotta mixture, meat sauce, and mozzarella. Repeat layers until ingredients are used up, ending with mozzarella on top.
Step 7: Bake for 35–40 minutes or until bubbly and golden. Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Cook Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings
Serves 6
Nutritional Information (approx. per serving)
Calories: 360
Carbs: 9g
Protein: 28g
Fat: 23g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in individual portions for up to 2 months. Reheat in the microwave or oven.
Pairings/Suggestions
Serve with a fresh garden salad or garlic sautéed green beans. A side of roasted cherry tomatoes or a light vinaigrette makes it feel like a complete Italian meal.
Seasonal Relevance
Best made in summer or early fall when zucchini is fresh and abundant. Perfect for healthy weeknight dinners or guilt-free meal prepping.
Conclusion
Zucchini lasagna brings all the cheesy, saucy comfort of classic lasagna with a healthy, low-carb twist. It’s a satisfying dish for anyone looking to enjoy Italian flavors without the pasta. Easy to prepare and loaded with flavor, it’s bound to be a staple in your low-carb meal rotation.
Zucchini Lasagna (Low Carb)
6
servings20
minutes40
minutes360
kcalEnjoy a comforting low-carb Zucchini Lasagna layered with savory meat sauce, ricotta, and mozzarella—perfect for a delicious, gluten-free meal.
Ingredients
– 3 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
– 1 tablespoon olive oil
– 1 pound ground beef or ground turkey
– 1 small onion, diced
– 2 cloves garlic, minced
– 1½ cups marinara sauce (low sugar if desired)
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 1½ cups ricotta cheese
– 1 egg
– ½ cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– Fresh basil or parsley for garnish (optional)
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Lay zucchini slices on paper towels. Sprinkle with salt and let sit for 10–15 minutes to draw out moisture. Pat dry.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds. Add ground beef and cook until browned. Drain excess fat.
- Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
- In a bowl, mix ricotta cheese, egg, and Parmesan until combined.
- In the baking dish, layer zucchini slices, ricotta mixture, meat sauce, and mozzarella. Repeat layers until ingredients are used up, ending with mozzarella on top.
- Bake for 35–40 minutes or until bubbly and golden. Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Recipe Video
Notes
- A low-carb, gluten-free twist on classic lasagna using thinly sliced zucchini instead of noodles.
Packed with savory ground beef, creamy ricotta, and melty mozzarella.
Perfect for keto diets, weeknight dinners, or make-ahead meal prep.
FAQs
Q1: How do I keep zucchini from being watery?
Salt the zucchini and let it sit to draw out moisture. Also, pat dry with paper towels and avoid over-saucing the layers.
Q2: Can I make it vegetarian?
Absolutely. Skip the meat and add sautéed mushrooms, spinach, or lentils for a hearty veggie version.
Q3: Can I make it ahead of time?
Yes! Assemble the lasagna ahead and refrigerate for up to 24 hours before baking. Or bake it fully and reheat when ready to eat.
