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4.64 from 11 votes

Low-Carb Zucchini Lasagna – No-Noodle

A hearty low-carb zucchini lasagna using grilled zucchini slices instead of noodles.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Italian
Diet: Diabetic
Servings: 3
Calories: 581kcal
Author: Adina

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.

Video

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