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 you would expect from a traditional lasagna recipe.
Remove the Water: 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 in a colander.
Cook Your Veggies and Sauce: In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through.