Easy Low-Carb Zucchini Lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 354.2
  • Total Fat: 23.5 g
  • Cholesterol: 75.4 mg
  • Sodium: 977.9 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 20.9 g

View full nutritional breakdown of Easy Low-Carb Zucchini Lasagna calories by ingredient


Luke threw this together in 10 minutes and it was shockingly delicious Luke threw this together in 10 minutes and it was shockingly delicious
Number of Servings: 6


    Zucchini: 1 giant (2.5 lb) or 3-4 medium to small
    Tomatoe: 12 oz cans x2, chopped/diced unseasoned or 2 large garden fresh
    Cheddar 8 oz block, cubed
    provolone: 2-3 deli slices
    Pepperoni 1/4 of a roll, cubed
    basil 1 tsp dried or handful fresh, chopped
    parsley 1 tsp dried plus 1 handful fresh, copped
    salt 1 tsp
    pepper 1/2 tsp
    balsamic vinegar 1Tbsp
    olive oil, 1 Tbsp to coat 1/3 of your zucchini slices


Slice zucchini into 1/8 inch rounds, using a mandolin speeds this up
chop cheddar and pepperoni
stir herbs/seasoning, chopped pepperoni and vinegar in with tomatoes
Now layer the bottom of a 8 by 12-14 inch lasagne tray with 1/3rd of the zucchini first, then a layer using about half the tomato mix
next layer is all your cheddar
next layer is more zucchini
next layer is the last half of the tomato mix
next layer is provolone
the last layer is zucchini that you've mixed with a tiny bit more of the same seasonings and about 1 Tbsp olive oil
top with 2-3 oz of grated romano

cook at 350 degrees until cheese on top starts to brown, about 40-45 mins

Serving Size: Makes 6 generous size servings

Number of Servings: 6

Recipe submitted by SparkPeople user CSHANAHAN20.