Zucchini Lasagna

Zucchini Lasagna
Staff Writer

Cindy’s Table

Lasagna is a family favorite, and this recipe uses garden fresh zucchini to make it a light and delicious dish. This is a great gluten-free recipe and is perfect for when you're craving Italian. You can also add sautéed zucchini or other fresh garden vegetables into your meat sauce for even more nutrition.

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Preheat oven 350 degrees.

In a large pot of boiling, salted water add the zucchini and cook for 3 minutes or until tender. Drrain and set aside.

In a sauté pan over medium-high heat, brown the ground beef and onions until tender. Drain the fat from the beef and then add the next 9 ingredients.  Simmer for about 10 minutes, checking for any additional seasonings that are needed. 

In a medium bowl, combine the ricotta, ½ cup of mozzarella cheese, egg, and parsley.

Prepare a 9 by 13-inch baking dish by lightly coating the bottom with meat sauce. Layer your lasagna in this order: zucchini, meat sauce, zucchini, a light layer of mozzarella cheese, and zucchini. Add the meat sauce to cover the layered zucchini. 

Bake, uncovered, for 20 minutes. Add the remaining mozzarella cheese and bake for another 15 minutes, until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before serving. 


You can also add sauté zucchini or other fresh garden vegetables into your meat sauce.


Calories per serving:

359 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 21g 32%
  • Carbs 14g 5%
  • Saturated 11g 55%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 30g 59%
  • Cholesterol 126mg 42%
  • Sodium 868mg 36%
  • Calcium 300mg 30%
  • Magnesium 64mg 16%
  • Potassium 989mg 28%
  • Iron 4mg 23%
  • Zinc 5mg 36%
  • Phosphorus 395mg 56%
  • Vitamin A 166µg 18%
  • Vitamin C 31mg 51%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 49µg 12%
  • Vitamin B12 2µg 35%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 18µg 23%
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