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Zucchini Lasagna

By: Tova Searleman for
Zucchini Lasagna
This image courtesy of

It's time to add Italian food-inspired dishes to your list of diabetic friendly recipes to serve to a crowd. The ingenious twist to this Zucchini Lasagna recipe from Tova of Diabetic Survival Kit is that zucchini serves as a stand-in for noodles. Made with ground beef, crushed tomatoes and a whole host of other great flavors, this is one of the best low carb recipes to make when having many guests over. This "lasagna" recipe may take a long time to make, but the end result is well worth it.


Cooking Tools Needed: Collander, Skillet, Foil-lined Baking Sheet, 13/9 Casserole Dish, Barbecue Brush, Oven and Broiler

Recipe source:

To see exactly how this healthy ground beef recipe is made, watch this cooking video:


Cooking MethodCasserole


  • 6 zucchini
  • 1 pound lean ground beef
  • 1 cup crushed tomatoes
  • 1/4 teaspoon garlic powder (or more, to taste)
  • 1/4 teaspoon Italian seasoning (or more, to taste)
  • 6 ounces Portobello mushrooms, sliced for sautéing
  • 1/4 cup olive oil
  • 10 ounces frozen spinach, thawed and drained
  • 2 eggs
  • 15 ounces Ricotta cheese (preferably low-fat)
  • 8 ounces Mozzarella cheese (preferably low-fat)
  • 1/4 cup Parmesan cheese, plus an additional 2 tablespoons
  • Salt


  1. Cut zucchini lengthwise into thin planks about 1/4 inch thick.

  2. Layer zucchini into colander, salting each layer. Place in sink for 15 minutes.

  3. Brown meat in skillet. Drain fat.

  4. Add crushed tomato and spices to meat. Mix, remove from heat. Set aside.

  5. Sauté mushrooms in a little of the olive oil until slightly browned. Set aside.

  6. Thoroughly rinse zucchini. Pat dry.

  7. Place zucchini on the foil-wrapped baking sheet. Brush each plank with olive oil. Season with additional no-carb and no-sodium seasonings if desired.

  8. Broil zucchini for 4 to 6 minutes, or until slightly browned. Flip, then broil an additional 4 to 6 minutes.

  9. While zucchini is broiling, combine eggs, spinach, ricotta, and 1/4 cup Parmesan.

  10. Remove zucchini from oven.

  11. Layer lasagna: --place half zucchini on bottom, then --place half the mozzarella onto the zucchini, then --place all the mushrooms, then --place half the meat, then --place all the ricotta spinach mixture, then --place the rest of the zucchini, then --place the rest of the meat, then --place the rest of the mozzarella. Then sprinkle the top with the 2 tablespoons Parmesan.

  12. Bake at 350 degrees F for 35 to 40 minutes, or until bubbling.

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