Low-Carb Zucchini Lasagna

I have been experimenting with some low-carb recipes lately. I’ll post some more throughout the week. However, this zucchini lasagna was one of my favorites! I was surprised at how easy it was to make, too. The pictures do not do this dish justice. It was delicious! Enjoy!

What you’ll need:

  • Ground beef
  • 1 onion
  • 1 tbs olive oil
  • 3-4 zucchinis (depending on their size)
  • Parmesan cheese for topping
  • Sliced provolone or havarti cheese (4 slices)
  • 1 can of unsalted tomato paste
  • Seasoning: cayenne, Italian seasoning, salt + pepper


  • Preheat the oven to 375 degrees.
  • In a medium sized saucepan, heat the olive oil over medium heat. Add the chopped onions and let them cook for about 3 minutes (stirring occassionaly).
  • Next, add the raw ground beef and cooked until there is no more pink.
  • Add all of the seasonings (cayenne, Italian seasoning, salt + pepper) and stir. Lower the heat or remove from the stovetop while you prep the zucchinis.
  • Cut off both ends of the zucchinis and discard them. Next, you want to slice your zucchinis long-ways. They don’t have to be perfectly sliced, but try your best!
  • In an 8×8 glass dish, arrange the zucchinis to coat the bottom of the dish. Add a layer of meat sauce on top of the zucchinis.
  • Next, place your sliced provolone or havarti cheese on top of the meat sauce. Add another layer of zucchini followed by another layer of meat sauce on top.
  • Lastly, sprinkle a layer of parmesan cheese on top and bake for 35-45 minutes (or until the top is golden brown). Make sure that you let the lasagna sit for 10-15 minutes after baking.

Contact: Audrey H |allaboutaudblog@gmail.com | Instagram: allaboutaud | Recent posts: 

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