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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.
Could I freeze leftovers of this dish?
Hi Jill,
Yes, you can freeze leftover zucchini lasagna, though the texture of the zucchini will turn softer and release extra water when thawed.
delicious!!! love this recipe. was not runny, great flavor
Hi Cynthia, I’m so glad you tried it and loved it! Thank you!
Are we adding the 1/2 cup marinara to the meat? Silly question?
yes you should! and not a silly question!
It tastes good but was watery.
Hi Susan, sorry the recipe was watery for you!
Thanks for trying it!
Well. Don’t you have any ideas as to what to do so it’s not watery.
This was very easy to make and delicious! I love your healthy recipes.
Hi Carolyn – I’m so glad you tried the dish and loved it! I appreciate your feedback so much!
This was really good! I was worried the zucchini would make it watery, but I think the breadcrumbs and small amount of marinara kept it perfect. (i used Panko)
I used 12 oz of Impossible ground “meat” from TJ’s, seasoning it the same.
I didn’t have parm, so i just skipped it. I sauteed some spinach and added some layers of that too. I also already had ricotta, so I used that instead of cottage cheese. The size of the pan was perfect for my countertop oven; no heating up my kitchen either!
Hi Jill, Thank you for trying the recipe and coming back to share your feeedback with us!
I made this with ground turkey and it was a hit. I was curious about the breading of the zucchini but loved the bit of texture it gave the dish. I didn’t use a mandolin but sliced my medium/large zucchini with a knife. Some pieces were irregular but I just used them anyway.
I did add the 1/2 c marinara to the cooked turkey to make more of a meat sauce. The seasonings were spot on. A good recipe!
HI Carol, love your feedback! thank you for trying the recipe and coming back to share your info!
thank you for a low carb lasagna that we can all enjoy with a clear conscience
You’re going to love it Danute!
After reading the recipe over 3 times it seems like it uses the seasonings twice, once in the meat and again in the bread crumbs. Please clarify. Thanks
Hi Joyce yes you will have to season the meat and the breadcrumbs too! Enjoy!