🥒🍝 Zucchini Lasagna (Low-Carb, Cheesy & Comforting)
This is a lighter version of classic lasagna where zucchini replaces pasta—still cheesy, saucy, and satisfying, but lower in carbs.
🧂 Ingredients (4 servings)
🥒 Zucchini layers
- 3–4 medium zucchinis (sliced lengthwise)
- Salt (for sweating out water)
🥩 Meat sauce
- 500g ground beef (or chicken/turkey)
- 1 onion (chopped)
- 2–3 cloves garlic (minced)
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp tomato paste (optional for richness)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning (or oregano + basil)
- 1 tbsp olive oil
🧀 Cheese layer
- 1 ½ cups ricotta (or cream cheese / yogurt mix)
- 1–2 cups shredded mozzarella
- ½ cup parmesan (optional but recommended)
- 1 egg (helps bind ricotta mixture)
🍳 Instructions
1. Prep zucchini (important step)
- Slice zucchini lengthwise (thin strips)
- Sprinkle salt and let sit 15–20 minutes
- Pat dry with paper towels (removes extra water so lasagna doesn’t get soggy)
2. Cook meat sauce
- Heat oil in a pan
- Cook onion + garlic until soft
- Add ground meat and brown it
- Stir in tomato sauce, paste, and seasoning
- Simmer 10–15 minutes
3. Mix cheese layer
Combine:
- ricotta
- egg
- parmesan
- pinch of salt & pepper
Mix until creamy.
4. Assemble layers
In a baking dish:
- Meat sauce
- Zucchini slices
- Cheese mixture
- Mozzarella
Repeat layers until finished, ending with mozzarella on top.
5. Bake
- 180°C (350°F) for 30–40 minutes
- Broil last 2–3 minutes for golden top
🍽️ Serve with
- Green salad 🥗
- Garlic bread (if not low-carb) 🥖
- Extra parmesan on top 🧀
🔥 Tips
- Don’t skip salting zucchini—it prevents watery lasagna
- Let it rest 10–15 minutes before slicing
- Add spinach or mushrooms for extra veggies
- For richer flavor, mix a little cream into the sauce
If you want, I can also make:
- 🧀 Keto zucchini lasagna (extra low-carb)
- 🍗 Chicken zucchini lasagna
- 🍆 Zucchini + eggplant combo version
- 🥣 No-bake skillet zucchini lasagna (faster)
