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A casserole dish of zucchini lasagna.

Zucchini Lasagna

Tressa Jamil
Zucchini lasagna is a low-carb take on an Italian classic; this meal is loaded with veggies and has the same flavor as traditional lasagna.
5 from 8 votes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 199 kcal
Ingredients
  
  • 4 medium zucchini, sliced length-wise, ¼-inch
  • kosher salt, to taste
  • 1 pound ground beef, 93/7 lean
  • ½ large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried basil
  • 1 teaspoon red pepper flakes
  • black pepper, coarse ground, to taste
  • 1 ½ cup tomato sauce
  • 1 block cream cheese, softened
  • 1 egg
  • 1 bag mozzarella, low moisture, shredded or ovaline
  • ¼ cup parmesan cheese, shaved, to garnish
  • fresh basil, julienne, to garnish
Instructions
 
  • Slice zucchinis length-wise and microwave them in a microwave-safe dish for 3 minutes. Drain the excess fluid.
  • Lightly salt the strips and lay them on a cloth to dry.
  • Add beef to a skillet; cook over medium heat, breaking it up using a meat chopper. Next, add onions and garlic. Simmer until the meat is brown and heated through for about 10 minutes. Drain any excess fluid from the pan.
  • Season with dried basil, red pepper flakes, and pepper. Then, stir in the Pasta Sauce. Simmer for 5 minutes and set it aside.
  • Preheat the oven to 375°F (190°C). Then, combine the cream cheese and egg in a blender or food processor. until smooth.
  • Blot the zucchini strips with a towel and layer them in the dish. Add a thin layer of the cheese mixture over the top, followed by the beef, then mozzarella cheese. Repeat with the remaining ingredients. You should have two layers of each and finish with cheese on top.
  • Finish with a top layer of mozzarella cheese and lightly sprinkled parmesan cheese.
  • Season lasagna with dried basil and pepper. Cover the casserole dish with aluminum foil and bake for 45 minutes.
  • Drain excess fluid if necessary and bake uncovered for another 15 minutes. Let the lasagna cool before serving.
Notes
How do I keep Zucchini Lasagna from getting watery?
  • Cut the zucchini slices thin, about ¼-inch.
  • Microwave the zucchini beforehand; this will draw out most of the moisture.
  • Salt the zucchini and allow them to sit while you prepare the meat sauce. Blot dry the strips thoroughly with a towel before adding them to the baking dish.
  • After cooking the beef, drain any accumulated juices before adding the pasta sauce.
  • ONLY add 1 ½ cup of pasta sauce.
  • After baking the lasagna for the first 45 minutes, drain any excess fluid and then bake it uncovered accordingly.
How to Prepare Zucchini: 
  • I use a peeler or cut the zucchini by hand; you can also use a mandolin since they offer more consistent cuts. Slice the zucchini into ¼-inch strips, and if you're using a mandolin, set it to 4mm (the lowest setting for most mandolins).
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Slice | Calories: 199 kcal | Carbohydrates: 7 g | Protein: 14 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 63 mg | Sodium: 327 mg | Potassium: 581 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 539 IU | Vitamin C: 22 mg | Calcium: 79 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!