• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Diabetes Strong

Healthy Life With Diabetes

  • Home
  • Diabetes
    • Type 1 Diabetes
    • Type 2 Diabetes
    • Prediabetes
    • Diabetes Devices
    • Diabetes Products
    • Diabetes Medication
    • Diabetes Complications
    • Mental Health
  • Diet
    • Meal Plans
    • Low Carb Foods
  • Exercise
    • Workout Videos
    • The Fit With Diabetes eBook
  • Recipes
    • The Diabetes Strong Cookbook
  • About

Home » Recipes » Low Carb Zucchini Lasagna

Christel OerumBy Christel Oerum on July 12, 2018, Updated April 25, 2020
Recipes

This post may contain affiliate links. Please read my disclosure.

Low Carb Zucchini Lasagna

Jump to Recipe Print Recipe
Zucchini lasagna

This Low Carb Zucchini Lasagna is a healthy and delicious alternative to normal lasagna that packs 30 grams of protein and only 12 grams of carbs and 8 grams of fat per serving!

Close-up of low-carb zucchini lasagna on a white plate

This delicious, hearty recipe proves that you don’t need pasta or a heavy sauce to make a delicious lasagna!

I came up with my low carb zucchini lasagna for a potluck dinner with some of my friends, many of whom have diabetes like me. I knew there would be a lot of salad and light dishes, so I wanted something really tasty and satisfying.

I had tried a lot of “healthy” lasagna recipes before, but never found one I really liked. So I came up with my own! I love just mixing things up in the kitchen sometimes.

I made a huge batch to make sure there was enough for everyone. The whole thing was gone in a matter of minutes. That should give you a clue about how tasty this recipe is! 

How to make low carb zucchini lasagna

This recipe requires a bit of prep time in order for the flavors to really flourish, but it’s definitely worth it. If the sauce is allowed to simmer on the stove for the full 25 minutes, it will bring a lot of yumminess to the beef and zucchini.

The process can be broken up into 4 major steps: preparing the zucchini, prepping the rest of the veggies, cooking the beef, and then assembling and baking the lasagna.

Here are the step-by-step detailed instructions:

Step 1: Use a julienne peeler to cut the zucchini into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes.

Step 2: Blot the zucchini slices with a paper towel. Either grill or broil them in the oven for 3 minutes at high heat.

Step 3: After grilling or broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).

Step 4: Cut off the ends of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes, then pour cold water over them and peel off the skin. Alternatively, you can use canned tomatoes.

Step 5: Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.

Step 6: Add a little cooking spray to a deep skillet and fry the garlic, onion, and chili for 1 min.

Step 7: Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and set aside.

Step 8: Cook the beef with the paprika in the same skillet you used for the veggies until fully browned.

Step 9: Add the vegetables back into the skillet, then add the chicken bouillon and remaining spices. Allow the sauce to simmer for 25 minutes over low heat.

Step 10: Heat the oven to 375 degrees F (190 C).

Step 11: Line a small baking tray with parchment paper and use 1/3 of the zucchini to make a layer in the bottom. Put 1/3 of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini.

Alternating layers of zucchini and beef in the baking tray

Step 12: Spread shredded mozzarella on top and bake for 35 minutes.

Fully assembled zucchini lasagna ready to go in oven

Step 13: Take the lasagna out of the oven and allow to rest for 10 minutes before serving.

Close-up of the finished lasagna

That’s it! It may look like a lot of work, but it’s all very straight-forward. It’s easy once you get started!

I make this all the time for guests because it’s one of the easiest recipes to make for a lot of people.

Cooking with zucchini

Zucchini is an amazing pasta replacement! It’s so much better for you, and you almost don’t even realize you’re getting a serving of veggies.

Unfortunately, some people have had bad past experiences trying to cook pasta dishes with zucchini. Most of this has to do with the level of moisture.

That’s why the first 3 steps are focused simply on making the zucchini lasagna less watery!

First, by sprinkling on the salt, we start to draw the moisture out of the zucchini. We let that work for about 10 minutes, then blot the slices.

Next, grilling or broiling the veggie will help it release even more of its water. Finally, we set the slices on a paper towel to continue pulling out the moisture.

If you follow these steps, you won’t have to worry about a wet lasagna!

Low carb version of lasagna

Because this lasagna is low carb, some readers have asked if it is suitable for a ketogenic diet.

The answer is yes, but in moderation. Each serving has 12.3 grams of carbs and 3.6 grams of fiber, so 8.7 net carbs total. That’s fine for a meal, but you wouldn’t want to wolf down more than one piece.

As the recipe is written, each serving only has about 8 grams of fat per serving. For a keto version, I’d recommend adding some full-fat cheese!

Storage

I don’t recommend making this dish ahead of time, as it will only keep in the refrigerator for about a day. After that, the veggies start to get a little mushy. 

If you make this recipe and find yourself with leftovers, store in an airtight container in the refrigerator and eat within the next day or two.

Other healthy low-carb recipes

Looking for a few more yummy dishes that you can easily make for a crowd (or all for yourself)? Here are a few of my favorites:

  • Simple Turkey Chili
  • Stuffed Peppers (Without Rice)
  • Low-Carb Eggplant Parmesan

Or you can check out my roundup of the best healthy dinner recipes for diabetics.

When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Low Carb Zucchini Lasagna

This Low Carb Zucchini Lasagna is a healthy and tasty alternative to normal lasagna that packs 30 grams of protein and only 12 grams of carbs and 8 grams of fat per serving!
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Author:Christel Oerum
Servings:4
This beef and zucchini lasagna is a healthy and tasty alternative to normal lasagna. You don't need pasta or a heavy sauce, so it's a great recipe for a fitness diet.
4.49 from 27 votes
Review Print

Ingredients

  • 16 oz. ground beef, (92% lean)
  • 2 medium zucchini
  • 4½ oz. onion
  • 2 cloves garlic
  • 1 serrano chili
  • 3 tomatoes
  • 5½ oz. mushrooms
  • ½ cube Knorr chicken bouillon
  • ½ cup shredded low-fat mozzarella
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • Salt & pepper
  • Cooking spray
US Customary – Metric

Instructions

  • Use a julienne peeler to cut the zucchini into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes.
  • Blot the zucchini slices with a paper towel. Either grill or broil them in the oven for 3 minutes at high heat.
  • After grilling or broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).
  • Cut off the ends of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes, then pour cold water over them and peel off the skin. Alternatively, you could used canned tomatoes.
  • Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.
  • Add a little cooking spray to a deep skillet and fry the garlic, onion, and chili for 1 min.
  • Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and set aside.
  • Cook the beef with the paprika in the same skillet you used for the veggies until fully browned.
  • Add the vegetables back into the skillet, then add the chicken bouillon and remaining spices. Allow the sauce to simmer for 25 minutes over low heat.
  • Heat the oven to 375 degrees F (190 C).
  • Line a small baking tray with parchment paper and use 1/3 of the zucchini to make a layer in the bottom. Put 1/3 of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini.
  • Spread shredded mozzarella on top and bake for 35 minutes.
  • Take the lasagna out of the oven and allow to rest for 10 minutes before serving.

Recipe Notes

This recipe is for 4 servings of lasagna.
Steps 1-3 are very important for removing moisture from the zucchini so you don’t end up with a watery lasagna.
I do not recommend making this dish ahead of time, as the veggies will start to get mushy after it’s sat in the refrigerator for about a day.
If you have leftovers, you can store them in an airtight container in the fridge and eat within a day or 2.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Zucchini Lasagna
Amount Per Serving
Calories 244 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 3.5g18%
Polyunsaturated Fat 0.1g
Cholesterol 67.5mg23%
Sodium 558.4mg23%
Potassium 537.3mg15%
Carbohydrates 12.3g4%
Fiber 3.6g14%
Sugar 6.3g7%
Protein 30.4g61%
Vitamin A 2855IU57%
Vitamin C 26.4mg32%
Calcium 132mg13%
Iron 3.7mg21%
Net carbs 8.7g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Diabetic lasagna, low-carb lasagna, zucchini lasagna
Did you make this recipe?Click here to leave a comment & star rating!

Success! Now check your email to download the eBook chapter.

There was an error submitting your subscription. Please try again.

Powered by ConvertKit
  • Facebook
  • Twitter
  • Email

Categories: Recipes Tags: Gluten Free, Lunch & Dinner, Beef

Christel Oerum

About Christel Oerum

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

View all posts by Christel Oerum

Related Posts

  • Low-carb stuffing in white pan
    Easy Low Carb Stuffing

    This delicious Low Carb Stuffing is hearty, packed with flavor, and so easy to make! Prepare it with either leftover cornbread or roasted eggplant for…

  • Chicken cauliflower casserole
    Chicken Cauliflower Casserole (Low Carb)

    What's not to love about this easy-to-make Chicken Cauliflower Casserole? It's full of chicken, veggie, and cheesy goodness for a high-protein meal that's low in…

  • 9 Low-Carb Vegan Recipes (Diabetes Friendly)

    These are some of our favorite low carb vegan recipes for breakfast, lunch, and dinner as well as desserts and smoothies. You'll definitely find something…

Previous Post: « Strawberry Lemonade Popsicles (No Sugar Added)
Next Post: How to Treat Low Blood Sugar at Night »

Reader Interactions

Comments

  1. AvatarCandy pate says

    July 19, 2020 at 5:24 pm

    This recipe was delicious. Will double it next time for a 2nd night!

    Reply
  2. AvatarJeff G says

    July 18, 2020 at 2:44 pm

    What are the dimensions of the small baking tray? 9x9in? 9×13? 6×9?

    Reply
    • Christel OerumChristel Oerum says

      July 19, 2020 at 10:34 am

      The one I used is 11 x 7.5 x 1.5 inches (27.9 x 19 x 38 cm)

      Reply
  3. AvatarLesley Hetherington says

    January 21, 2020 at 1:54 pm

    I have a Type 1 diabetic friend coming for dinner on Friday night so I am going to make this as it looks delicious and I can give her all the nutritional facts as well so she can regulate her insulin accordingly. I’m sure she’ll love it as she’s a really good cook herself. Thank you. Will let you know how it goes.

    Reply
  4. AvatarSusan Crowe says

    December 1, 2019 at 11:37 am

    This was delicious. I used bison instead of beef but otherwise followed the recipe exactly.

    Reply
  5. AvatarHelen Justis says

    October 18, 2019 at 3:34 pm

    This was absolutely delicious. It took a lot of prep time, but is worth it. I am new to the diabetic world and am thrilled to find this yummy option. I will not pre-cook my zucchini next time, as my julian slicer slices extremely thin. The portion size is generous, too! All I can say is yum. It’s a keeper.

    Reply
  6. Avatarjane says

    September 1, 2019 at 9:07 am

    Thank you so much for this website. I was just diagnosed with Type 2 and was very sad as I trained as a chef and was feeling sad that I could no longer enjoy many of my favorite foods. Your recipes and your attitude give me a new feeling of hope and optimism as well as providing great and detailed advice!

    Reply
    • Christel OerumChristel Oerum says

      September 1, 2019 at 3:21 pm

      Thank you so much for taking the time to write that note, I really appreciate it. I am so glad to hear that the site is helpful for you.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Articles

What are normal blood sugar levels?

What are Normal Blood Sugar Levels?

How Natural & Artificial Sweeteners Affect Blood Sugar

The Best Sweeteners for People with Diabetes

How to lower your A1c

How to Lower Your A1c: The Complete Guide

How to cook chicken breast

How to Bake Chicken Breast in the Oven (So It’s Always Juicy)

How to Avoid High Morning Blood Sugars

How to Avoid High Morning Blood Sugar

Diabetes meal plan

7 -Day Diabetes Meal Plan (with Printable Grocery List)

Footer

Follow Us on Social Media

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Home
  • About Us
  • Contact
  • Advertise
  • Disclosures
  • Media
  • Privacy Policy
  • Terms of Service
  • Editorial Policy
  • Advertisement Policy

© 2015 – 2020 Diabetes Strong. All right reserved. Diabetes Strong does not provide medical advice, diagnosis or treatment. GET ADDITIONAL INFORMATION.