Low Carb Vegetarian Zucchini Lasagna Recipe Story

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This low carb, gluten-free, vegetarian zucchini lasagna is an easy, delicious dinner that the whole family will love! Simple to prep, this no-noodle ‘pasta’ dish is full of all of the flavors.

Step-by-step instructions!

Follow our easy instructions for success!

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Cut the zucchini long and thin, just like the lasagna noodles you are replacing. Slice the zucchini lengthways into strips.

Slice The Zucchini:

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Zucchini tends to have a lot of water, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to let the excess liquid drain.

Remove the Water:

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Combine about 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese with the ricotta in a small bowl. Mix until combined.

Combine The Cheeses

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In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through.

Cook Your Veggies and Sauce:

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This is a great dish to use up any veggies you have in your fridge – try mushrooms, baby spinach, or even roasted butternut squash!

NOTES

Swipe up for full recipe!

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