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Zucchini Lasagna

With Fall comes harvest time! And with that comes lots of one of my favorites – ZUCCHINI! Here's a quick dinner recipe you can prepare ahead of time for a delicious, veggie-packed dinner!

Zucchini Lasagna

4-6 zucchinis (depending on size)

1 pound lean ground beef or ground turkey

1.5 jars low sugar marinara sauce

1 large package cottage cheese

1 package shredded mozzarella

¼ cup shredded parmesan

1 tsp Italian seasoning

Ground black pepper

  • Slice zucchini length wise into 1/8-1/4 inch slices

  • Brown meat, drain excess fat. Add marinara and allow to heat up and simmer

  • In a mixing bowl, combine cottage cheese, ½ mozzarella, ¼ cup shredded parmesan, Italian seasoning, and pepper

  • Grease 9x13 inch pan and preheat oven to 400 degrees.

  • aLayer pan with a layer of sliced zucchini, followed by a layer of ½ of the cheese mixture, then a layer of 1/3 of meat sauce. Continue layering so you eventually have zucchini, cheese, meat, zucchini, cheese, meat, zucchini, meat sauce. Top the final meat sauce layer with the remaining mozzarella and a sprinkle of parmesan.

  • Bake at 400 degrees for 30, 45 minutes, or until bubbly and the zucchini is tender. Let sit and cool and solidify for 20 minutes.

Enjoy! And leftovers are AMAZING! ;)

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