Best Zucchini Lasagna Recipe

zucchini lasagna up close

I am a huge Italian food lover and this zucchini lasagna recipe is the best lasagna I’ve ever had.

zucchini lasagna on a plate

Whether you are trying to eat more greens or maybe going low carb, this recipe is for you. I love how juicy it is and the flavor is out of this world good! Even if you aren’t on a diet, the flavor is so good you won’t mind that it’s healthy too.

What are the ingredients in a zucchini lasagna?

  • 3-4 small/medium sized zucchini
  • 1 lb ground beef
  • 32 oz shredded mozzarella cheese
  • 1 diced yellow onion
  • 3-4 cloves diced garlic
  • 1 15 oz can of crushed tomatoes or 3-4 diced Roma tomatoes
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 2 tsp sea salt

I usually keep most of these ingredients on hand because we love homemade sourdough pizza and other Italian inspired dishes. In the summer I have plenty of zucchini so this is a great recipe to incorporate some garden zucchini.

We buy our mozzarella cheese in 6 pound blocks from Azure Standard and shred it ourselves in a KitchenAid mixer with the shredder attachment. Like I said, I love Italian and that means lots of mozzarella cheese!

zucchini lasagna up close

How to make Zucchini Lasagna

To make a zucchini lasagna, begin by preheating your oven to 350º. While your oven is preheating, start dicing your onion, garlic and tomatoes if you are not using canned tomatoes.

In a large skillet, sauté your onions and garlic in avocado oil for 3-4 minutes until golden. Then add in your tomatoes and spices and turn on low.

In a separate skillet, brown your meat.

While your sauce is simmering, cut up the zucchini. You can cut it lengthwise to give it more of a noodle effect or just slice it in 1/4 slices. I prefer to slice it because it’s faster. This is also a great way to get your kids involved. Below my 4 year old and 2 year old are helping me with this process.

Put a layer of sliced zucchini on the bottom of a 9×13 dish. Pour a layer of your sauce on top of the zucchini then add a layer of shredded cheese. Continue layering until the dish is topped with mozzarella cheese.

ground beef layered on top of zucchini

Bake at 350º for 30 minutes. Serve with some fresh sourdough bread and a garlic butter dip or a fluffy Italian salad!

Tips and ideas for a zucchini lasagna

No smoke please!

Place a pan under your zucchini dish while it’s in the oven. This prevents the sauce from bubbling over into your oven and creating tons of smoke. Trust me on this one.

Use as a freezer meal!

Use this recipe as a freezer meal! Prepare everything and add your layers into a freezer safe dish and cover. Just pop it out of the freezer 30 minutes prior to putting it in the oven or cook an additional 15 minutes if frozen still.

Watch me make this zucchini lasagna here!

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