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
- 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.
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Servings: 8 servings
Calories: 209kcal
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
Monica Simpson says
Great way to use the zucchini from the garden! I love finding low carb or no carb recipes too. This looks delicious.
Natalie says
This is such a lovely summer dinner. I absolutely love this low-carb version. Looks fantastic and so light, comparing to regular pasta lasagna. I must make this for my family.
Mahnoor Khurram says
This looks mouth-watering! I would love to try it.
Mimi says
I love lasagna but since I’m dieting I can’t have it, this is my perfect healthish alternative!
Kelly Anthony says
I love that this zucchini lasagna is loaded with veggies and gluten-free.
Perfect for helping me eat healthier this year.
Danielle Wolter says
I have got to try this. I am doing a low carb thing right now, and this wold be the perfect addition to it!
David says
What a delicious way to enjoy zucchini! I love the healthy comfort food recipes like this.
Heidy L. McCallum says
Your recipe looks awesome and those photos really pop! I found you via YUM and just had to check out the recipe. I’m super excited to make this recipe now.
Adriana says
I made your lasagna recipe and was a complete hit at home. The use of the zucchini is perfect for a low carb dinner option.
jan says
If you omit the mozzarella cheese from the recipe, should the top layer be zucchini or would that burn? Thanks
Ashlyn says
Hi Jan! I would think it would bake just fine with the zucchini on top, especially since it’s covered with foil for half of the baking time. You could always top with a little bit more of the sauce mixture to prevent any burning though. Thanks so much for your question and hope you enjoy it! This is one of our favorite dinners. 🙂
Monica says
I love all the veggies! Pinned and am featuring at Family Fun Friday!
Monica
http://www.happyandblessedhome.com/category/family-fun
Doreen@househoneys says
I love recipes like this, I made something like this last year, and thanks for the gentle nudge to get back in the kitchen and make it again. It’s satisfying, delicious and so much healthier than regular lasagna.
Have a wonderful holiday Ashlyn!
The Belle says
Hi Doreen! Thanks so much for stopping by! I know we all need a little nudge now and then, especially this time of year when there are so many delicious treats to enjoy! Hope you have a fabulous week and holiday, too!