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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 209 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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 Information
Calories
209kcal
(10%)
Carbohydrates
10g
(3%)
Protein
21g
(42%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
55mg
(18%)
Sodium
719mg
(30%)
Potassium
719mg
(21%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
675IU
(14%)
Vitamin C
27.7mg
(31%)
Calcium
209mg
(21%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 719mg | 30% |
| Potassium | 719mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 209mg | 21% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.