Low Carb Zucchini Lasagna

Name: Low Carb Zucchini Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Cuisine: Italian
Ingredients: 3 large zucchini, sliced lengthwise into quarter inch thick strips; 1 pound lean ground beef or turkey; 1 small onion, diced; 2 cloves garlic, minced; 28 ounces crushed tomatoes; 15 ounces ricotta cheese; 1 large egg; half a cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 teaspoon dried oregano; Salt and black pepper to taste; Fresh parsley for garnish

This healthy take on a classic favorite swaps pasta for fresh zucchini slices without losing any of that cheesy, comforting flavor.

By Daily Recipes Book· 🌍 Italian· August 14, 2026

dailyrecipesbook.com

Prep

25 minutes

Cook

45 minutes

Total

70 minutes

Serves

Lasagna is a dish that everyone in my family gets excited for, but I love finding ways to squeeze in more vegetables. By using zucchini slices instead of pasta, you get a meal that feels light yet completely satisfying. It is one of my favorite recipes to make during the summer when the garden is overflowing with fresh squash.

The secret to a great zucchini lasagna is making sure it does not end up watery. I always roast the zucchini strips for a few minutes before layering them, which helps them hold their shape and keeps the sauce nice and thick. This simple extra step makes a huge difference in the final result.

Ingredients

3 large zucchini, sliced lengthwise into quarter inch thick strips
1 pound lean ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
28 ounces crushed tomatoes
15 ounces ricotta cheese
1 large egg
half a cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Place the zucchini slices on baking sheets and sprinkle them with a little bit of salt. Roast them for about 10 to 15 minutes to draw out moisture, then pat them dry with a towel.
3
While the zucchini is in the oven, brown the ground meat in a large pan over medium heat. Add the onion and garlic and cook until they are soft.
4
Stir in the crushed tomatoes and oregano, then let the sauce simmer for 10 minutes. Add salt and pepper to your liking.
5
In a separate bowl, stir together the ricotta cheese, the egg, and half of the Parmesan cheese.
6
Turn the oven down to 375 degrees. Spread a little bit of the meat sauce on the bottom of a 9 by 13 inch baking dish.
7
Lay down a layer of zucchini slices, then spread some of the ricotta mixture over them and sprinkle with mozzarella.
8
Continue layering the sauce, zucchini, ricotta, and mozzarella until you run out. Top it all off with the remaining mozzarella and Parmesan.
9
Bake for 30 to 35 minutes until the top is bubbly and brown. Let the lasagna sit for 10 minutes before you cut into it so the layers stay together.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This dish freezes well, but the texture of the zucchini might be a bit softer after it is thawed and reheated. You can swap the ground beef for ground turkey or chicken if you prefer a leaner meat.

#low carb #gluten free #high protein #dinner #healthy

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