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This ground beef zucchini lasagna is made without pasta but tastes just as delicious. It’s also low carb and high in protein to keep you feeling full!
This ground beef zucchini lasagna is the ultimate low carb twist on comfort food, completely skipping traditional pasta sheets without sacrificing any of the satisfying layers you crave. Thinly sliced zucchini planks replace the noodles, bringing a fresh, tender base that absorbs all the rich Italian flavors.
Packed with high protein ingredients, this meal delivers serious nourishment alongside bold flavor. Lean ground beef forms a savory meat sauce when layered with rich marinara, providing a satisfying, hearty core.
Instead of traditional ricotta, high protein cottage cheese steps in to create a creamy, velvety filling that pairs seamlessly with melty, shredded mozzarella. Every bite is a balance of savory beef, gooey cheese, and perfectly tender zucchini, giving you maximum protein to power through your day.
If you like this recipe, you will also love my Easy Zucchini Lasagna Loaf or my Easy Zucchini Pizza Stacks.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Low Carb Ground Beef Zucchini Lasagna (No Pasta)
Ingredients
- 2 medium zucchini, sliced thin lengthwise
- 1/2 cup (55 g) breadcrumbs
- 1/3 cup (35 g) grated parmesan
- 3/4 tsp Italian herb blend
- 1/2 tsp each salt, garlic powder, onion powder + paprika
- 1 lb (0.45 kg) ground beef, cooked + seasoned
- 3/4 cup (185 g) marinara sauce
- 1 cup (210 g) cottage cheese
- 8 oz (225 g) shredded mozzarella
Instructions
- Preheat your oven to 375℉.
- Season your ground beef with salt and 1/2 tsp each onion powder, garlic powder, paprika and Italian herb blend.
- Trim then slice your zucchini with a mandoline into thin pieces lengthwise. Discard the outer skin slices.
- In a small plate, whisk together the breadcrumbs, parmesan, Italian herb blend, salt, garlic powder, onion powder and paprika until combined. Dredge the zucchini in the mixture pressing to adhere as best as possible.
- In an 11×7 inch baking dish, add about 1/4 cup of marinara sauce and spread out evenly. Next, layer on 5 slices of zucchini, 1/3 of the cooked ground beef mixture and spread out evenly. Dollop on some cottage cheese and then sprinkle with shredded mozzarella. Repeat this process until all of your ingredients are used up. My final top layer consisted of zucchini, mozzarella and any leftover breadcrumb mixture. Spray the top with olive oil and bake for 30-35 minutes, or when golden brown on top.
Notes
- You can use any type of ground meat or sausage your prefer (like chicken, turkey, lamb or pork).
- You can use ricotta cheese in place of cottage cheese.
- You can use almond flour instead of breadcrumbs to make this dish 100% gluten free.