I love pasta. Pasta is amazing. However, pasta can be too rich and is not the healthiest option. I have been looking for ways to find that baked lasagna flavor without all of the carbs. My zucchini lasagna recipe is easy to make and tastes even better than traditional lasagna. If you love swapping in vegetables for gluten, then you will love this recipe.


The recipe below serves 4 people.



4 large zucchini

1 ½ cup of skim ricotta cheese

1 cup of shredded mozzarella cheese

½ cup of Parmesan cheese

1 egg

1 large onion

1 lb. ground turkey (at least 93% lean)

1 can (28 oz) crushed tomatoes

1 tablespoon minced garlic

Olive oil

Fresh basil





  1. Preheat oven to 350 degrees
  2. Wash and peel zucchini
  3. Use a mandoline to slice zucchini into thin vertical slices
  4. Place zucchini slices on a large baking sheet
  5. Add salt to zucchini and let sit for 10 minutes
  6. Bake zucchini for 10 minutes
  7. Remove zucchini from oven and set aside
  8. Finely chop onion
  9. Add olive oil to a large skillet
  10. Add onions to skillet and turn to high
  11. Add turkey to skillet and cook for 10 minutes
  12. Add minced garlic, basil, salt, pepper and tomatoes to skillet
  13. Let simmer for 20 minutes
  14. Combine ricotta cheese, parmesan cheese and egg in a medium mixing bowl and set aside
  15. Add a thin layer of olive oil to a large casserole dish
  16. Add a layer of sauce
  17. Add a layer of zucchini
  18. Add a layer of cheese
  19. Repeat layers until all ingredients are gone
  20. Add shredded cheese
  21. Bake for 15 minutes
  22. Enjoy!

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