Zucchini Lasagna 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

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

• Chicken and Apple Sausage Vegetable Skillet
• Sheet Pan Italian Sausage and Potatoes Bake
• Crockpot Whole Chicken

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!

Zucchini Lasagna

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.

5 from 5 votes

Print Pin Rate

Course: Main

Cuisine: Italian Inspired

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 209kcal

Author: Ashlyn Edwards | Belle of the Kitchen

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

Instructions

• Preheat oven to 350 degrees. Set aside a 13x9 inch baking dish or one of similar size.
• 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. Season with salt and pepper to taste. 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 cup) in the baking dish. Layer zucchini and mushrooms over sauce, then mozzarella cheese.
• Repeat, alternating layering of sauce, then zucchini and mushrooms, and mozzarella. I get about two layers. 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 and edges of lasagna are golden brown.

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.

Nutrition

Calories: 209kcal | Carbohydrates: 10g | Protein: 21g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 719mg | Potassium: 719mg | Fiber: 2g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 27.7mg | Calcium: 209mg | Iron: 2.7mg

Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen