Description
This low-carb zucchini lasagna bake is a comforting and cheesy dish that’s perfect for a lighter alternative to classic lasagna. It layers zucchini, tomato sauce, mozzarella, Parmesan, and optional ground chicken or turkey.
Ingredients
- 2 large zucchini, sliced thin
- 1 ½ cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups tomato sauce
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
- Olive oil for greasing
- Optional: 1 cup cooked ground chicken or turkey
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini thinly, salt them, and let sit for 15–20 minutes. Pat dry to remove excess moisture.
- Grease a baking dish lightly with olive oil.
- Begin layering the ingredients: tomato sauce → zucchini → mozzarella and Parmesan → cooked ground meat (optional) → oregano and garlic powder.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Optional: sprinkle with breadcrumbs for a crispy topping.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10–15 minutes until golden and bubbling.
- Let the lasagna rest for 5–10 minutes before slicing and serving.
Notes
To prevent excess moisture, pre-grill zucchini slices for a few minutes before layering. Serve with a side salad or garlic bread for a full meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired