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Low-Carb Zucchini Lasagna

ByHannah Peterson

Hearty • Cheesy • Low-Carb • Diabetic-Friendly

This zucchini lasagna swaps traditional pasta for fresh zucchini slices, creating a hearty, cheesy dish that’s packed with flavor but low in carbs. It’s the perfect comfort food without the blood sugar spike.

🥣 Ingredients

For the Lasagna:

  • 3 medium zucchinis (thinly sliced lengthwise)
  • 1 lb ground beef or turkey
  • 1 cup sugar-free marinara sauce
  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

👩‍🍳 Instructions

1️⃣ Prep Zucchini

  • Slice zucchini thinly
  • Lightly salt and let sit 10 minutes, then pat dry (removes moisture)

2️⃣ Cook Meat

  • Heat olive oil in a pan
  • Add garlic and ground meat, cook until browned
  • Stir in marinara and seasoning

3️⃣ Mix Cheese Layer

  • Combine ricotta, egg, Parmesan, salt, and pepper

4️⃣ Assemble Layers

  • Layer zucchini → meat sauce → ricotta mix → mozzarella
  • Repeat layers, finishing with mozzarella on top

5️⃣ Bake

  • Bake at 375°F (190°C) for 30–35 minutes until bubbly

6️⃣ Rest & Serve

  • Let sit 10 minutes before slicing

🍽️ Serving Ideas

  • Serve with a side salad 🥗
  • Add fresh basil or parsley on top
  • Pair with roasted veggies

🩺 Blood Sugar Tips

  • Replacing pasta with zucchini drastically lowers carbs
  • High protein and fat content helps stabilize glucose
  • Use no-sugar-added marinara for best results

📊 Nutrition (Per Serving – approx.)

  • Calories: 320
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: ~5g
  • Protein: 25g
  • Fat: 22g

🥡 Storage

  • Fridge: up to 4 days
  • Freezer: up to 2 months

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