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Healthy Zucchini Lasagna Recipe Easy Low-Carb Dinner for Weight Loss

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A light, low-carb zucchini lasagna that swaps noodles for thinly sliced zucchini, layered with marinara sauce and a blend of cheeses for a satisfying, healthy dinner.

Ingredients

Scale
  • 3 large zucchinis, thinly sliced lengthwise (about 12–15 slices)
  • 3 cups marinara sauce (no-sugar-added preferred)
  • 1 ½ cups shredded part-skim mozzarella cheese
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon fresh basil, chopped (or dried)
  • 1 tablespoon fresh oregano, chopped (or dried)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Slice the zucchinis lengthwise into thin strips (about 1/8 inch or 3 mm thick). Lay them flat in a colander, sprinkle generously with salt, and let sit for 20-30 minutes to draw out moisture.
  2. Rinse zucchini slices under cold water to remove excess salt and pat dry thoroughly with paper towels or a clean kitchen towel.
  3. In a medium bowl, combine ricotta, beaten egg, half the Parmesan, fresh basil, oregano, and a pinch of salt and pepper. Mix until smooth and set aside.
  4. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Remove from heat and stir into the marinara sauce.
  5. Optional: Quickly sauté zucchini slices in olive oil for 1-2 minutes per side until just tender, or use raw slices if preferred and dry.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  7. Layer zucchini slices over the sauce, then spread a layer of the cheese mixture, followed by a sprinkle of mozzarella. Repeat layers ending with a final layer of marinara and mozzarella topped with remaining Parmesan.
  8. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
  9. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Salting and thoroughly drying zucchini slices is crucial to prevent watery lasagna. Mixing ricotta with egg helps bind the cheese layer. Letting the lasagna rest after baking improves slicing and flavor melding. Optional pre-cooking zucchini softens texture but is not required.

Nutrition

Keywords: zucchini lasagna, low-carb dinner, healthy lasagna, weight loss recipe, gluten-free, vegetarian, easy weeknight meal

Find it online: https://chloeplate.com/healthy-zucchini-lasagna-recipe-easy-low-carb-dinner-for-weight-loss/