Name: Zucchini Lasagna
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 lb lean ground beef; 1 cup green bell pepper (chopped); 1 cup yellow onion (chopped); 3 cloves garlic (minced); 1 (24 oz) jar of marinara sauce; salt and pepper (to taste); 1 large zucchini (sliced thinly (if using organic, you may need 2-3)); 8 oz. fresh mushrooms (sliced); 1/2 cup fresh shredded Parmesan cheese; 1 1/2 cups shredded mozzarella cheese

Jump to Recipe Print Recipe

This Zucchini Lasagna is healthy, low carb, keto, gluten-free, and full of amazing flavor! It’s packed with veggies, and so delicious and easy to make, too.

Zucchini Lasagna is one of my favorite healthy dinners. Along with Taco Stuffed Sweet Potatoes, and Chicken Enchilada Stuffed Peppers, it’s one that I make on a regular basis.

This was actually one of the first recipes that I ever shared here on Belle of the Kitchen! It’s one that I continue to make all the time for my family (even my picky two year old loves it), so I figured it was time to give the photos and instructions some love with a little bit of an update.

This recipe is fabulous on so many levels. It’s low carb, keto, gluten-free, and even if you’re not following a specific diet, it’s healthy and chuck full of veggies which all of us need more of.

Plus it’s DELICIOUS! Trust me.

Ingredients for Zucchini Lasagna

lean ground beef
green bell pepper
yellow onion
zucchini
fresh mushrooms
garlic
salt and pepper
marinara sauce
mozzarella cheese
parmesan cheese

How to make Zucchini Lasagna – Step by Step

Preheat the oven to 350 degrees. Pull out a 13×9 inch baking pan or one of similar size and set it aside.
Brown the ground beef in a large skillet over medium heat, crumbling as you go. Add in the garlic, onion, and green pepper, and continue to sauté for 5 minutes until veggies soften.
Stir in the marinara sauce and bring to a boil. Reduce heat to low and stir in 1/4 cup parmesan cheese. Remove from the heat.
Place a thin layer of the sauce (about 1/2 a cup) in the bottom of the baking dish. Layer zucchini and mushrooms over sauce, then sprinkle with mozzarella cheese.
Repeat, alternating layering of sauce, then zucchini and mushrooms. Finish with a layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
Bake lasagna in the preheated oven for 15 minutes, covered with foil. After 15 minutes, remove foil and bake for an additional 15 minutes until cheese is melted and bubbly.

Tips and Notes

The zucchini will release liquid as it cooks. The little extra liquid it gives to the lasagna has never been an issue or overly noticeable to me. However, you can lay your sliced zucchini on top of a layer of paper towels, sprinkle with salt, then place another layer of paper towels over the salted zucchini. Allow it to sit for about 10 minutes while the paper towels absorb any extra liquid, then continue with the recipe as normal.
Feel free to substitute the ground beef with ground turkey, ground chicken, or venison. Instructions and cooking times will remain the same.
If using organic zucchini, you will want to use at least two to three, as they are smaller than conventional zucchini. If using conventional, one large zucchini should suffice.

More Delicious Low Carb Dinners

If you share this recipe or any other from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!