• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×

    Where Is My Spoon > Main Dish

    Published: Jul 25, 2019 · Modified: Feb 24, 2022 by Adina · 7 Comments

    Low-Carb Zucchini Lasagna – No-Noodle

    Sharing is caring!

    144 shares
    • Share
    • Yummly
    • Reddit
    • Twitter
    low carb zucchini lasagna with ground meat

    A hearty low-carb zucchini lasagna using zucchini slices instead of noodles.

    Jump to Recipe
    low carb zucchini lasagna with ground meat

    Zucchini, zucchini, zucchini... quite a lot of them lately. This recipe for low-carb zucchini lasagna is a delicious and very healthy way of using quite a lot of them.

    Grilled vegetable slices, wonderful, aromatic ground meat and tomato sauce, easy to make cream cheese sauce, and some more cheese on top. This no-noodle zucchini lasagna is so good you will not even miss the noodles.

    slice of low carb zucchini lasagna

    Not that I have anything against noodles, I love them dearly, actually. But when I get the chance of cooking a typical noodle dish that tastes just as good as a regular lasagna, but without the many carbs, I go for it!

    Plenty of time to get my carbs in other dishes, like these Buttered Noodles with Garlic and Parmesan, why not cook what's possible without them when given the opportunity?

    And the tons of zucchini I seem to receive from various garden owners every summer make this possible. I have been cooking this recipe for years now and only in summer.

    low carb zucchini lasagna

    Ingredients

    Zucchini:

    • As mentioned above, if you happen to have a glut of zucchini, this no-noodle lasagna is a good way of getting rid of some of them.
    • You will need about 2 medium zucchini, which weigh about 600 g/ 1.3 lbs. Make sure that they are medium zucchini. Smaller zucchini are fine as well, but you will spend more time slicing them.
    • Large zucchini are not optimal, as they contain too many seeds, and that makes them watery and not ideal for slicing and grilling. If you happen to have large zucchini from the garden though, remove their seeds, chop them and use them to make these delicious Zucchini Pickles.

    Ground meat:

    • I've made this low-carb zucchini lasagna using either ground mixed beef and pork or ground turkey. While I find both versions super tasty and choose either turkey or mixed meat as I happen to have it, my family tends to find the ground pork and beef slightly better, perhaps a touch heartier than the even healthier and more delicate turkey version.
    • But, really the turkey version is delicious as well, if you get the chance, do give both a try and decide what you like best yourself.
    • When using pork and beef ground meat, I go for the lean version. Turkey meat is the synonym for lean when it comes to meat, so no other instructions here.
    low carb zucchini lasagna close up

    Herbs:

    • As I always make this no-noodle lasagna in summer, I use fresh herbs from my herb patch. Unless it is really raining and I don't feel like going outside...
    • You can use dried herbs instead, about ½ teaspoon of each dried oregano and dried thyme.
    • But no dried parsley please, dried parsley should be banned... it tastes only of dust. Use frozen parsley, if you don't have fresh.

    Cheese:

    • You can use either full-fat or lower-fat cream cheese, I've tried both and never noticed the difference. When it comes to low-fat cheese, I usually have some with 7% fat or yogurt cream cheese, which has about 16% fat.
    • I normally use Gouda cheese, which I grate myself, I find already grated cheese rather tasteless in comparison. Cheddar is a good substitute.
    low carb zucchini lasagna on a plate

    How to grill zucchini slices?

    • Wash and dry the zucchini. Remove top and tail.
    • Slice the zucchini lengthwise in slices that are about ½ cm/ 0.2 inches thick.
    • Brush on both sides with a little olive oil.
    zucchini slices for lasagna
    • Heat a grill pan on high heat.
    • Place a first batch of zucchini in the pan in a single layer, making sure they lay diagonally to the grill grates.
    • Turn the heat down to medium.
    • Cook the zucchini on one side for 3-4 minutes or until the undersides have nice grill marks.
    • Flip over using tongs.
    • Grill for another 3-4 minutes or until the second side has grill marks as well and the zucchini are slightly softer.
    • Transfer to a plate and sprinkle with salt and pepper.
    • Continue with the remaining batches of zucchini. I grilled 2 medium zucchini in 3 batches.
    how to grill zucchini

    How to make?

    The recipe can be easily doubled, just use a larger casserole dish if you do that. The quantities enumerated below are enough to serve 2-3 people, if you double the quantities you will have enough for 6 people.

    Meat sauce:

    • Slice and grill the zucchini as instructed above.
    • In the meantime, finely chop the onion and the garlic.
    • Heat 1 tablespoon olive oil in a pan and cook the onions for a few minutes until softer. Add the garlic and cook for one more minute.
    • Add the ground meat and cook, stirring from time to time and breaking the lumps, until nicely browned, about 4-5 minutes.
    • Add the tomato paste and sweet paprika powder, some salt and pepper. Stir well for one minute.
    • Add the chopped tomatoes from the can and the fresh or dried oregano and thyme.
    • Stir well and cook for about 10 minutes on low heat. Adjust the taste again and add the chopped parsley.
    how to make meat sauce for lasagna

    White sauce:

    • Place the cream cheese and the milk into a bowl. Whisk well until smooth.
    • Add salt and pepper to taste and a few gratings of nutmeg.
    • Add about ½ of the grated cheese and stir.

    Assemble:

    • The casserole dish I used for this recipe is 19x23 cm/ 7.5x9 inches. The recipe can be easily doubled. In this case, use a larger casserole dish of about 30x20 cm/ 12x8 inches.
    • Brush the dish lightly with whatever olive oil you have left from brushing the zucchini slices. Cover the bottom of the pan with zucchini slices.
    • Continue with ⅓ of the tomato meat sauce, then ⅓ of the cream cheese mixture. Add another layer of zucchini slices, then meat sauce and white sauce again. Repeat once more, a total of 3 zucchini, 3 meat, and 3 white sauce layers.
    • Sprinkle the rest of the grated cheese on top and cook for about 25-30 minutes or until the cheese is melted and golden.
    how to make low carb zucchini lasagna

    How to serve?

    If you still want to have some carbs on the side, bread or boiled potatoes are perfect. Otherwise, a green salad with yogurt dressing or with vinaigrette is perfect.

    The low carb zucchini lasagna can be easily reheated in the oven.

    low carb zucchini lasagna
    low carb zucchini lasagna close up

    Low-Carb Zucchini Lasagna – No-Noodle

    A hearty low-carb zucchini lasagna using grilled zucchini slices instead of noodles.
    4.56 from 9 votes
    Print Pin Share GrowSaved! Rate
    Course: Main Dish
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 3
    Calories: 581kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 600 g/ 1.3 lbs/ about 2 medium zucchini
    • 2 tablespoons olive oil divided
    • 250 g/ 8.8 oz ground meat See note
    • 1 medium onion
    • 1 large garlic clove
    • ½ tablespoon tomato paste
    • [1 teaspoon sweet paprika powder]
    • 1 can chopped tomatoes 400 g/ 14 oz
    • [½ teaspoon dried oregano or ½ tablespoon chopped fresh oregano]
    • [½ teaspoon dried thyme or ½ tablespoon chopped fresh thyme]
    • 2 tablespoons fresh chopped parsley
    • 100 g/ 3.5 oz/ scant ½ cup cream cheese full-fat or lower fat
    • 100 ml/ 3.4 fl.oz/ scant ½ cup milk
    • a few gratings of nutmeg
    • 100 g/ 3.5 oz/ 1 cup grated cheese Gouda, cheddar
    • fine sea salt and freshly ground black pepper

    Instructions

    How to grill zucchini slices:

    • Cut the zucchini lengthwise into rather thin slices, about ½ cm – 0.2 inches thick.
    • Pour 1 tablespoon olive oil into a small bowl. Brush the zucchini slices with olive oil on both sides.
    • Heat a grill pan and arrange some of the zucchini slices in the pan, in one layer.
    • Grill on one side for about 3-4 minutes on medium heat or until the undersides have nice grill marks. Flip using tongs and grill for another 3 to 4 minutes or until the zucchini slices are slightly softer and nicely charred.
    • Transfer the cooked slices to a large plate and sprinkle with salt and pepper.
    • Repeat with the remaining zucchini batches, I had 3 batches. Save the remaining olive oil for brushing the casserole dish.

    Meat sauce:

    • Heat the remaining tablespoon olive oil. Chop the onion finely and cook for about 2 minutes or until slightly softer. Add the finely chopped garlic and cook for 1 more minute while stirring.
    • Add the ground meat and cook, stirring from time to time and breaking the lumps, until nicely browned, about 4-5 minutes.
    • Add salt, pepper, paprika powder and tomato paste and stir for 1 minute. Pour the canned tomatoes into the pan, add the oregano and thyme and let the sauce cook for about 10 minutes on low heat. Adjust the taste again and add the chopped parsley.

    White sauce:

    • In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
    • Grate the cheese.
    • Whisk together the milk and the cream cheese until smooth. Add salt, pepper, and some nutmeg to taste. Add ½ of the grated cheese to this mixture and stir well.

    Assemble the zucchini lasagna:

    • The size of the casserole dish is 19x23 cm/ 7.5x9 inches. If you double the quantities use a larger casserole dish of about 30x20 cm/ 12x8 inches.
    • Brush the dish lightly with whatever olive oil you have left from brushing the zucchini slices. Cover the bottom of the pan with zucchini slices.
    • Continue with ⅓ of the tomato meat sauce, then ⅓ of the cream cheese mixture. Add another layer of zucchini slices, then meat sauce and white sauce again. Repeat once more, a total of 3 zucchini, 3 meat, and 3 white sauce layers.
    • Sprinkle the rest of the grated cheese on top of the zucchini lasagna and cook for about 25-30 minutes or until the cheese is melted and golden.
    • Serve as suggested above.

    Notes

    The zucchini lasagna can be made with either ground mixed beef and pork or with ground turkey.

    Nutrition

    Serving: 1/3 of the dish | Calories: 581kcal | Carbohydrates: 17g | Protein: 37g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1146mg | Fiber: 4g | Sugar: 10g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Main Dish

    • green plate with slow cooker lamb chops, roast potatoes and green beans.
      Slow Cooker Lamb Chops (Crock Pot)
    • close up of beer braised short ribs in a white dutch oven.
      Beer Braised Short Ribs
    • four baked chicken and sweet potatoes close up.
      Baked Chicken with Sweet Potatoes
    • instant pot osso buco on a bed of risotto milanese.
      Instant Pot Osso Buco

    Sharing is caring!

    144 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Sam @ SugarSpunRun says

      July 29, 2015 at 9:33 pm

      What an absolutely genius idea! I really think I would love this! 🙂

      Reply
      • Adina says

        July 30, 2015 at 8:05 am

        Thank you, Sam.

        Reply
    2. Thao @ In Good Flavor says

      July 30, 2015 at 3:45 am

      Yum! This looks and sounds incredible!! I love that this lasagna is low carb yet substantial with the addition of ground turkey.

      Reply
    3. Adina says

      July 30, 2015 at 8:06 am

      Thank you, Thao. It is indeed substantial, you will not miss the pasta at all. 🙂

      Reply
    4. Anu-My Ginger Garlic Kitchen says

      July 31, 2015 at 1:09 pm

      What an incredible idea of zucchini lasagna! Looks so delicious! Will give it a try soon!

      Reply
    5. Adina says

      July 31, 2015 at 3:42 pm

      Great to hear it! Let me know if you liked it.

      Reply
    6. Thao @ In Good Flavor says

      July 27, 2019 at 2:13 pm

      I would like to help myself to a couple servings of this lasagna! I like my carbs too but would not miss it at all here! Zucchini is such great veggie as you can do so much with it.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Follow me!

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Popular

    • lamb marinade in a bowl with a spoon in it.
      Easy Lamb Marinade
    • lamb seasoning on a silver spoon of a green striped cloth.
      Homemade Lamb Seasoning
    • overhead view of a slice of bailey's chocolate cake with glaze and streusel.
      Easy Bailey’s Chocolate Cake
    • square of baileys fudge sprinkled with sea salt flakes.
      Easy Bailey’s Fudge Recipe

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.