Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of grilled zucchini, seasoned ground beef, creamy spinach filling, and melted mozzarella create a satisfying low-carb alternative to traditional pasta lasagna. Rich, cheesy, and not watery.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium/large zucchini (about 2 pounds)
- 3 tablespoons extra-virgin olive oil (divided)
- 1 ½ teaspoons kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- 1 pound lean ground beef or ground bison
- ½ teaspoon dried oregano
- 3 cloves garlic (minced)
- 1 (24-ounce) can prepared marinara-style pasta sauce ((I like DeLallo or Rao's))
- 1 (16-ounce) container low-fat cottage cheese or part skim ricotta cheese
- 1 (10-ounce) package frozen chopped spinach (thawed with excess water squeezed out)
- ½ cup finely grated Parmesan (divided)
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
- ¼ cup thinly sliced fresh basil
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1541mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 377mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.