ZUCCHINI LASAGNA (GLUTEN-FREE & LOW CARB)

Apr 4, 2016
2 min read

Updated: Dec 29, 2023

This recipe was inspired by Cooking Classy- Lasagna Zucchini Boats (http://www.cookingclassy.com/2015/06/lasagna-zucchini-boats/)

For the most part, I eat 90% low carb and gluten free and when I saw the recipe from Cooking Classy, I knew I had to try it. I also love zucchini- and finidng new ways to cook it, but unfortunately, living in small-town ND I don't always have the freshest of produce available to me- especially mid-winter. I just happened to be at the grocery store and saw 3 good looking zucchini and this recipe immediatly came to mind. The zucchini I found were on the slim side, so I knew I was going to have to change up the original recipe- and I am always up for a food challenge. Below is my version of zucchini lasagna- which has all of the cheesy, saucy taste without all the carbs or gluten.

ZUCCHINI LASAGNA

Yields 8 servings

Ingredients:

3 medium zucchini
1 c. ricotta cheese
1 egg
1 Tbsp. parsley (fresh or dried)
2 c. mozarella cheese (shredded)
3/4 c. parmesan cheese (finely shredded)
1 lb. ground beef (seasoned with salt, pepper, onion flakes, onion powder, garlic powder- however you like to season your beef)
2 tsp. italian seasoning
2 c. spaghetti sauce (I used Prego Fresh Mushroom)

Directions:

Preheat the oven to 400 degrees F. Slice the zucchini into coins- about 3/8" thick. Layer the coins into the bottom of a 9x13" glass baking dish. Set aside.
In a small bowl, mix the ricotta cheese, egg, parsley, and 1 tsp. of the italian seasoning. Mix well. Add in 1 c. of the mozarella cheese. Set aside.
Brown the hambuger over medium heat. Add in your desired seasonings. Crumble into small pieces. Drain excess fat, if desired. Stir in the spaghetti sauce and remaining italian seasoning. Remove from heat.
Spread half of the cheese mixture over the first layer of zucchini coins. Spread half of the sauce over the layer of cheese mixture. Place another layer of zucchini coins. Spread the remaining cheese and sauce mixtures over the top. Add the parmesan cheese and remaining mozarella cheese and sprinkle with parsley, if desired.
Serve warm with garlic bread and a tossed salad.

*For extra cheesiness, add extra parmesan and/or mozzarella cheese in between the 1st meat layer and the 2nd zucchini layer.