Zucchini Lasagna: A Low-Carb Summer Twist on the Italian Classic

Lasagna is one of those dishes that speaks to the soul—layers of rich tomato sauce, creamy cheese, and hearty meat baked into bubbling, golden perfection. But if you’re looking for a lighter, low-carb version that doesn’t skimp on flavor, let me introduce you to Zucchini Lasagna.

I first learned to make lasagna watching my Nonna layer sheets of fresh pasta in her small Tuscan kitchen. When I began experimenting with healthier alternatives, zucchini turned out to be a delightful and seasonal revelation—especially during the summer months when gardens overflow with this versatile vegetable. This recipe captures the same comfort and richness of the classic but swaps the pasta with thinly sliced zucchini for a refreshing, gluten-free option that doesn’t compromise on taste.

Why You’ll Love This Zucchini Lasagna

• Low in carbs, big on flavor
• Gluten-free and keto-friendly
• A great way to use up summer zucchini
• Meal-prep friendly and freezer-stable
• Perfectly cheesy and satisfying

🍴 Ingredients (Serves 4 to 6)

For the Zucchini “Noodles”:

• 4 medium zucchini, sliced lengthwise into 1/8-inch strips
• Salt, for sweating the zucchini

For the Meat Sauce:

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 500g (1 lb) ground beef or ground turkey
• 2 cups marinara sauce (preferably homemade or low-sugar)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Cheese Mixture:

• 1 ½ cups ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

For Assembly:

• 1 ½ cups shredded mozzarella cheese
• Fresh basil for garnish (optional)

🕒 Prep & Cook Time

• Prep Time: 30 minutes (includes zucchini sweating)
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

🥒 Step-by-Step Instructions

Step 1: Prep the Zucchini

1. Slice zucchini lengthwise using a mandoline or a sharp knife.
2. Lay slices on paper towels and sprinkle with salt.
3. Let them sit for 20 minutes to draw out moisture.
4. Pat dry thoroughly to avoid a watery lasagna.

Tip: You can also grill or bake the zucchini slices for 5–7 minutes to remove even more moisture and enhance their flavor.

Step 2: Make the Meat Sauce

1. In a large skillet, heat olive oil over medium heat.
2. Add onions and cook until translucent.
3. Stir in garlic and cook for 1 minute.
4. Add ground meat and cook until browned, breaking it up as it cooks.
5. Pour in marinara sauce, add herbs, and simmer for 10 minutes.
6. Season with salt and pepper.

Step 3: Prepare the Cheese Mixture

1. In a medium bowl, combine ricotta cheese, egg, Parmesan, salt, and pepper.
2. Mix until smooth.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of meat sauce.
3. Add a layer of zucchini slices.
4. Spoon and spread a layer of ricotta mixture.
5. Sprinkle with mozzarella.
6. Repeat layers until ingredients are used up, ending with sauce and mozzarella.

Step 5: Bake and Serve

1. Cover with foil and bake for 30 minutes.
2. Uncover and bake an additional 15 minutes until cheese is golden and bubbly.
3. Let it rest for 10–15 minutes before slicing.
4. Garnish with fresh basil if desired.

🌿 Tips for the Best Zucchini Lasagna

• Avoid watery lasagna: Always sweat or pre-cook your zucchini slices.
• Let it rest: Allow time for the lasagna to set after baking for clean slices.
• Use a thick sauce: Thin sauces can contribute to excess moisture.
• Want it vegetarian? Skip the meat and add mushrooms or lentils instead.

🍷 What to Serve with Zucchini Lasagna

• Side Salad: A simple arugula salad with lemon vinaigrette balances the richness.
• Crusty Bread: For non-keto guests, serve with a rustic Italian loaf.
• Wine Pairing: A light-bodied red like Chianti or a dry white like Pinot Grigio.

❄️ Storage & Freezing Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions wrapped tightly for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) for best results.

🔁 Variations to Try

• Pesto Zucchini Lasagna: Replace marinara with basil pesto for a summer twist.
• Zucchini Roll-Ups: Use filling in rolled zucchini slices for a fun, bite-sized version.
• Eggplant Lasagna: Swap zucchini for grilled eggplant slices for a similar texture.

🔍 Zucchini Lasagna FAQs

Can I use frozen zucchini?

Not recommended. Frozen zucchini retains too much moisture and can make your lasagna soggy.

Is this dish keto?

Absolutely. With no pasta and low-carb ingredients, it’s keto-friendly.

Can I make this ahead of time?

Yes! Assemble the lasagna and refrigerate for up to 24 hours before baking.

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