Low Carb Zucchini Lasagna
I’ve been making this low-carb zucchini lasagna for busy weeknights for years — it hits the comfort-food spot of traditional lasagna without the carb overload. Thin ribbons of zucchini stand in for noodles, while a simple meat sauce and three kinds of cheese give you that gooey, layered satisfaction. It’s forgiving, fast, and easy to adapt if you’re feeding kids or cooking for a low-carb lifestyle. If you like vegetable-forward comfort dishes, you might also enjoy this low-carb spinach pie as another weeknight option.
Why you’ll love this dish
This zucchini lasagna checks a lot of boxes: lower in carbs than classic lasagna, family-friendly, and ready in under an hour of hands-on time. Because zucchini replaces pasta, the dish is lighter but still rich from ricotta, mozzarella, and Parmesan. Use ground beef, turkey, or chicken to suit dietary needs — turkey or chicken keeps it lean while beef gives a heartier flavor.
“We swapped pasta for zucchini and never looked back — same cozy lasagna vibes, half the carbs. A weeknight winner.” — home cook review
What makes it especially appealing:
- Fast prep and bake time for a layered casserole.
- Flexible protein and sauce choices — pantry-friendly.
- Kid-approved cheese pull with fewer carbs.
- An approachable way to use a summer zucchini surplus.
How this recipe comes together
At a glance: brown the meat, stir in marinara and seasonings, then layer sauce, zucchini, and cheeses in a baking dish. Cover and bake until the filling is hot and cheeses are melted, then uncover to brown the top. Rest briefly so slices hold together. This overview means you’ll know the rhythm before you start: cook → layer → bake → rest.
What you’ll need
- 1 pound ground meat (beef, turkey, or chicken) — turkey for leaner, beef for richer flavor
- 3 medium zucchinis, thinly sliced (mandoline or sharp knife)
- 2 cups marinara sauce (use a low-sugar brand for lower carbs; add crushed tomatoes if you prefer less processed)
- 1 cup ricotta cheese (drain any excess liquid for a firmer filling)
- 2 cups shredded mozzarella cheese (part-skim or whole-milk, depending on richness desired)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning (or 1 tsp oregano + 1 tsp basil)
- Salt and pepper to taste
- Olive oil for greasing the baking dish
Substitutions & notes:
- Swap ricotta for cottage cheese (blend briefly for creaminess) or use a whipped goat cheese for tang.
- For a vegetarian version, replace meat with a cup of cooked lentils or a mushroom and spinach sauté.
- If zucchinis are very watery, sprinkle slices with salt and let sit 10 minutes, then pat dry.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil.
- Heat a skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Stir the marinara into the browned meat. Simmer 3–5 minutes until the sauce is cohesive. Season with Italian seasoning, salt, and pepper. Taste and adjust.
- Spoon a thin layer of meat sauce across the bottom of the prepared dish to prevent sticking.
- Arrange a single layer of zucchini slices over the sauce. Dot or spread half of the ricotta over the zucchini. Sprinkle with about one-third of the mozzarella.
- Repeat: add another layer of meat sauce, zucchini, ricotta (remaining), and another portion of mozzarella. Continue layering until ingredients are used. Finish with the remaining mozzarella and the grated Parmesan on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top is bubbly and golden.
- Let the lasagna rest 10 minutes before slicing and serving so it firms up and holds together.
Best ways to enjoy it
Serve warm, cut into squares like a classic lasagna. Great accompaniment ideas:
- A simple green salad with lemon vinaigrette to cut the richness.
- Roasted vegetables (broccoli, asparagus) or a crisp slaw for texture contrast.
- For weeknight pairing, try a savory snack like these cheesy pepperoni pizza roll-ups for hungry kids or a casual side.
- Wine pairing: a medium-bodied red (Chianti or Sangiovese) complements the tomato and cheese flavors.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes until hot. For best texture, reheat in a 350°F (175°C) oven covered for 15–20 minutes until heated through.
- Freezing: You can freeze baked lasagna portions for up to 2 months. Wrap tightly with foil and place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Food safety: Do not leave cooked lasagna at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C) before eating.
Pro chef tips
- Dry the zucchini: To prevent a soggy casserole, slice zucchini thin and pat slices dry or salt and drain for 10 minutes. This reduces extra water in the dish.
- Uniform slices: Use a mandoline or steady slicing technique so layers stack evenly and bake uniformly.
- Cheese layering: Reserve the best melting mozzarella for the final top layer; it browns and bubbles nicely.
- Drain ricotta: Place ricotta in a fine sieve over a bowl for 10 minutes if it seems watery. This yields a firmer, less runny interior.
- Make-ahead: Assemble the lasagna the night before, cover tightly, and bake 10–15 minutes longer from chilled, or allow it to sit at room temp 20 minutes, then bake as directed.
Creative twists
- Vegetarian: Replace the meat with a hearty mushroom and lentil mix or sautéed spinach and artichokes.
- Mediterranean: Use a basil pesto swirl between layers and swap Parmesan for crumbled feta.
- Spicy sausage version: Use hot Italian sausage instead of plain ground meat for a bolder profile.
- Low-carb dessert pairing: Finish the meal with a cool treat like a low-carb chocolate frosty to keep the meal cohesive and indulgent.
Your questions answered
Q: Do I need to pre-cook the zucchini?
A: You don’t have to fully cook it beforehand, but thinning slices and patting them dry prevents excess moisture. Lightly grilling or roasting slices for 3–4 minutes can help if you want a firmer texture.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free ricotta and shredded dairy-free mozzarella alternatives. Nutritional profile and meltiness will vary; choose a high-quality plant-based cheese for the best results.
Q: How long does this take from start to finish?
A: About 50–60 minutes total: ~15–20 minutes active prep (browning meat, slicing zucchini, layering) plus 40 minutes baking and resting.
Q: Is it freezer-friendly before baking?
A: Yes. Assemble in a freezer-safe dish, wrap tightly, and freeze. Bake from frozen but add about 20–30 minutes to the covered baking time and check that it’s fully heated through before uncovering.
Q: Can I make it grain-free but higher protein?
A: Absolutely — use lean ground turkey or chicken, or add cooked ground pork or crumbled tempeh for extra protein. The zucchini keeps carbs low while protein content rises depending on the meat choice.
Conclusion
For more low-carb zucchini lasagna ideas and variations, check out this detailed version at Keto Zucchini Lasagna – All Day I Dream About Food. If you want another take with step-by-step photos and user reviews, see the recipe at Zucchini Lasagna Recipe.
Zucchini Lasagna
Ingredients
Main Ingredients
- 1 pound ground meat (beef, turkey, or chicken) turkey for leaner, beef for richer flavor
- 3 medium zucchinis, thinly sliced Use a mandoline or sharp knife
- 2 cups marinara sauce Use a low-sugar brand for lower carbs; add crushed tomatoes if you prefer less processed
- 1 cup ricotta cheese Drain any excess liquid for a firmer filling
- 2 cups shredded mozzarella cheese Part-skim or whole-milk, depending on richness desired
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning or 1 tsp oregano + 1 tsp basil
- to taste Salt and pepper
- for greasing Olive oil for greasing the baking dish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil.
- Heat a skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Stir the marinara into the browned meat. Simmer 3–5 minutes until the sauce is cohesive. Season with Italian seasoning, salt, and pepper. Taste and adjust.
- Spoon a thin layer of meat sauce across the bottom of the prepared dish to prevent sticking.
- Arrange a single layer of zucchini slices over the sauce. Dot or spread half of the ricotta over the zucchini. Sprinkle with about one-third of the mozzarella.
Layering
- Repeat: add another layer of meat sauce, zucchini, ricotta (remaining), and another portion of mozzarella. Continue layering until ingredients are used. Finish with the remaining mozzarella and the grated Parmesan on top.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top is bubbly and golden.
- Let the lasagna rest 10 minutes before slicing and serving so it firms up and holds together.
