Low-Carb Zucchini Lasagna

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This low-carb zucchini lasagna is a healthy and diabetes-friendly alternative to normal lasagna, with 30 grams of protein and only 12 grams of carbs per serving!

This low-carb zucchini lasagna proves you don’t need pasta or a heavy sauce to make a delicious lasagna!

I had tried a lot of “healthy” lasagna recipes before but never found one I liked. So I came up with my own, and now, it’s one of my favorite meals to make for guests!

Low-carb zucchini lasagna ingredients

This recipe uses simple, wholesome ingredients that develop deep flavor for a super satisfying lasagna!

• Zucchini — Thinly sliced zucchini replaces traditional lasagna noodles for a low-carb dish that’s packed with fiber.
• Tomatoes — I recommend fresh tomatoes to add natural sweetness and a rich base for the sauce.
• Onion — Add a sweet and savory depth to the meat sauce.
• Garlic — I recommend using fresh for the best flavor, but you can use jarred or even garlic powder in a pinch.
• Serrano chili — You can adjust the amount based on your heat tolerance or omit entirely if you’re not a fan of spicy food.
• Mushrooms — Add an earthy flavor and give the sauce more texture.
• Cooking spray — I recommend spraying the pan to prevent the zucchini and meat from sticking.
• Ground beef — This is our main source of protein! I like to use 92% lean to give the lasagna a nice heartiness without making it greasy.
• Chicken bouillon — This enhances the flavor of the sauce.
• Mozzarella — I recommend using low-fat mozzarella. The cheese melts beautifully on top of the lasagna.
• Seasonings — A combination of paprika, dried thyme, and dried basil enhances the rich flavor of the lasagna.
• Salt and pepper — Adjust to taste. You’ll also use the salt to help draw moisture out of the zucchini.

How to make low-carb zucchini lasagna

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 to remove excess moisture.

Step 3: Grill or broil the zucchini in the oven for 3 minutes at high heat.

Step 4: After grilling or broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).

Step 5: Cut off the ends of the tomatoes and make an X insertion on top. Place in boiling water for 3 minutes, then pour cold water over them and peel off the skin. Alternatively, you can use canned tomatoes.

Step 6: Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.

Step 7: Add a little cooking spray to a deep skillet and fry the garlic, onion, and chili for 1 minute.

Step 8: Add the tomatoes and mushrooms to the skillet and sauté the vegetables for 4 minutes. Take them off the heat and set aside.

Step 9: Cook the beef with the paprika in the same skillet you used for the veggies until fully browned.

Step 10: Add the vegetables back into the skillet, then add the chicken bouillon and the remaining spices. Allow the sauce to simmer for 25 minutes over low heat.

Step 11: Heat the oven to 375 degrees F (190 C).

Step 12: 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.

Step 13: Spread shredded mozzarella on top and bake for 35 minutes.

Step 14: Take the lasagna out of the oven and allow to rest for 10 minutes before serving.

That’s it! It may look like a lot of work, but it’s all very straightforward. 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.

What to serve with this recipe

This hearty zucchini lasagna is satisfying enough to enjoy all on its own!

If I’m looking for a cozy side, I love making some keto garlic bread. These spinach ricotta dumplings are another delicious option.

For something lighter, I love a good eggplant caprese salad as an appetizer. Otherwise, you can’t go wrong with some mixed greens tossed in a lemon vinaigrette!