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low carb lasagna recipe

Low Carb Zucchini Lasagna Casserole

Easy and tasty lasagna recipe made with zucchini for a low carb option
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 287kcal
Author Rena


  • 3 Medium Zucchini
  • 1 lb Lean Ground Beef
  • 1 Tbsp Olive Oil
  • 1 medium Sweet Onion diced
  • 4-5 Garlic Cloves finely chopped
  • 2 Cups Tomato Sauce
  • 1 Tbsp Italian Seasoning
  • ½ Tbsp Smoked Paprika
  • Cup Shredded Mozzarella Cheese
  • ¼ Cup Grated Parmesan Cheese


  • Preheat your oven to 375F.
  • Heat oil in a large non-stick pan over medium heat. Add onions and sauté until softened, about 4-5 minutes. Stir in garlic and cook 1 minute more.
  • Add in ground beef and continue to cook until it's no longer pink about 5 minutes, breaking it apart with a wooden spoon as it cooks.
  • Stir in the tomato sauce, Italian seasoning and smoked paprika. Simmer for about 8-10 minutes until the sauce reduces by half, stirring occasionally.
  • Meanwhile, prepare the zucchini. Cut the ends, then slice them on lengthways into 1/4 inch thick strips.
  • Add one layer of zucchini slices to a 9-inch oval baking dish (or similar). Top with meat sauce, then a layer of shredded mozzarella.
  • Repeat the process, finishing with the cheese layer. Sprinkle with ground parmesan cheese and bake for 30-40 minutes, or until hot and bubbly.


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 287kcal | Carbohydrates: 14g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 730mg | Potassium: 906mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 26.6mg | Calcium: 249mg | Iron: 3.8mg