LOW CARB Zucchini Lasagna with Ground Beef is absolutely DELICIOUS because it’s made with a homemade meat sauce and fresh garden zucchini! It’s a layered casserole that includes a yummy ricotta, mozzarella and Parmesan cheese mixture. Gluten-free and vegetarian option.
I just love the idea of zucchini lasagna because it’s a hearty, low-carb dinner! It’s a great way to use up garden zucchini too.
Plus, this recipe can easily be made vegetarian by using your favorite marina sauce instead of meat sauce. So, meat or no meat, you decide!
Now don’t get me wrong, the homemade meat sauce makes this casserole especially delicious. It’s the same meat sauce I use to make my regular lasagna. But, it’d be very good without meat because the ricotta cheese mixture puts it over the top!
Why? The ricotta cheese mixture has shredded mozzarella and grated Parmesan cheese in it too. Therefore, it’s flavorful and gives it that comfort food feeling! Yum, yummy, yum!
This is one satisfying low-carb dinner for sure. It’s such a great alternative to pasta lasagna as it’s gluten-free.
Did you know that you can make your own ricotta cheese in your Instant Pot! It’s very easy with just two ingredients- milk and white vinegar. It comes in handy when you can’t run out to the store. It’s also simply delicious!
Now, let’s get to some of the specifics on how to make this wonderful summer dish. But, if it’s winter, don’t hesitate to make it anyway.
Zucchini Lasagna with Ground Beef
Recipe summary:
- Make the meat sauce.
- Meanwhile, grill zucchini.
- Meanwhile, combine ricotta cheese mixture.
- Layer casserole.
- Bake for 30 min.
See the printable recipe card below for the details and ingredients list.
First, let’s address some questions you may have.
How do you slice zucchini lengthwise for lasagna?
Hold the whole zucchini with one hand and place a long knife over it about 1/4 inch down. Slice it from one side to the other holding your hand steady so the slice is equal in thickness.
How long does zucchini lasagna last in fridge?
It will last up to five days covered in your refrigerator.
Why is my zucchini lasagna watery?
Zucchini has a lot of moisture in it. This is one reason why I grill it in this recipe. It helps to cook out some of the moisture. It may still come out a little watery but, it won’t ruin the recipe.
Also, you can salt the zucchini first and let salt pull some of the moisture out for about ten minutes. I do this with eggplant.
If you’re lasagna pan is very full, it’s a good idea to put it on a baking sheet in case there is spillover.
Get those garden zucchini and the rest of the ingredients you need to make this delicious dinner for your family. They’re going to love it!
You may also like:
Tomato Zucchini Mozzarella Bake
Garlic Shrimp and Zucchini Pasta
Best Moist Orange Zucchini Bread Recipe
I took this recipe to Weekend Potluck.
Zucchini Lasagna with Ground Beef
Ingredients
- 6 zucchini
- 6 provolone slices or 1 cup of shredded mozzarella cheese
meat sauce
- 2 lbs ground beef
- 28 oz canned tomato sauce
- 2 tbsp extra virgin olive oil
- 4 cloves minced garlic
- 1/2 cup chopped onions
- 1 tsp Italian seasoning
Ricotta Cheese Mixture
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp chopped parsley
- salt and pepper to taste
Instructions
- First, make the meat sauce.
Meat Sauce
- In a large sauce pan on med/high heat, add oil, onions, and garlic. Simmer for one minute.
- Add ground beef. Break apart the beef so it's in small pieces. Brown the meat (about five minutes.)
- Add the canned tomato sauce and Italian seasoning. Let it cook stirring occasionally for about 35-40 more minutes. The tomato sauce will thicken. Set aside when done.
Grill the zucchini
- While meat sauce is cooking, slice zucchini to 1/4 inch thickness in long planks.
- Oil spray a griddle or frying pan and put on med/high heat.
- Place zucchini planks on the griddle or frying pan and allow them to cook on both sides. Set them aside on a plate.
Ricotta Cheese Mixture
- Meanwhile, in a mixing bowl, combine all ingredients for the ricotta cheese mixture.
- Preheat oven to 350F.
Assembly
- In a 13 x 9 x 3 inch baking pan, layer as follows: meat sauce, grilled zucchini, ricotta cheese mixture and repeat the layers in that order. Top with provolone slices.
- Bake at 350F for 30 minutes. Wait 15 minutes for it to set before cutting.
