White Zucchini Lasagna: the tasty, low-carb main dish recipe

Lasagna is definitely a comfort food, we wouldn’t argue with that. But is there a way to make it slightly healthier and a little bit more suited for warmer months? Yes, there is! This recipe for White Zucchini Lasagna is an easy, low-carb main dish—a white variant of classic zucchini lasagna with tomato sauce where meat is substituted with cheese and zucchini.

The result? A flavorful lasagna dish that won’t result in you packing on the pounds! To make it, you will need large, white zucchini, breadcrumbs, Parmesan, cheese, and basil leaves. When baked, the cheese melts to make a creamy sauce.

White Zucchini Lasagna Ingredients

Zucchini – use large zucchini.

Breadcrumbs – use store-bought or homemade breadcrumbs.

Olive oil – use high-quality extra virgin olive oil.

Parmesan – grate fresh parmesan (don’t use Parmesan mixes from the store).

Cheese – use mozzarella for stretch or Cheddar for flavor.

How To Make White Zucchini Lasagna

Prepare the zucchini by cutting it into slices with a vegetable peeler. Use large zucchini, they will be easier to peel and will provide bigger slices of the lasagna. Now assemble the lasagna! Sprinkle a bit of the breadcrumbs on the surface of the baking dish. Start assembling the lasagna by arranging the first layer of zucchini. There’s no need to precook or grill the zucchini before assembling.

Add some olive oil and season with salt and pepper.  Then sprinkle with the parmesan cheese and more breadcrumbs. Add the cheese slices and basil leaves. Repeat the process in the same way to add two more layers.

Cover the lasagna with one more layer of the zucchini, add a drizzle of olive oil, and season with salt and pepper. Finish off with a sprinkling of parmesan and breadcrumbs. Bake until golden and enjoy!

Tips

To prevent the lasagna from being too watery, you might need to salt the zucchini first. Sprinkle with salt and set aside for 15 minutes. Pat dry with paper towels and use.

Make it richer by adding a béchamel sauce or alfredo sauce.

This recipe is completely vegetarian. To make this vegan, leave out the cheese, and add nutritional yeast for a “cheesy” flavor.

If you want to add other vegetables, make sure you cook all the vegetables before assembly. All the moisture will cook out beforehand, meaning you won’t be left with a soggy mess after it comes out of the oven. Try any of the following additions: wilted spinach, steamed and chopped broccoli, roasted red peppers, sweetcorn, roasted and sliced mushrooms (mushrooms will make it ‘meatier!’).

To make it healthier, use ricotta cheese: it’s creamy and high in protein.

How To Store White Zucchini Lasagna

Store leftovers in the fridge for up to 3 days. Make sure to store it in an airtight container. Because of the high moisture content of zucchini, it’s not suitable for freezing.

The unbaked white zucchini lasagna can be stored in the refrigerator for up to 2 days. Simply cover tightly with a layer of parchment paper and then with foil.

Instructions

Cut the zucchini with a vegetable peeler. Sprinkle the breadcrumbs on the surface of the baking dish.

Start assembling the lasagna by arranging the first layer of zucchini. Pour the olive oil and season with salt and pepper.

Sprinkle the parmesan cheese and breadcrumbs.

Arrange the cheese slices and basil leaves. Repeat the layers two more times.

Cover the lasagna with one more layer of the zucchini, add a drizzle of olive oil, and season with salt and pepper.

Sprinkle with parmesan and breadcrumbs. Transfer the lasagna to the oven and bake 180°C/360°F for 30 minutes.

Remove the baking dish out from the oven and let it slightly cool. Slice, serve and enjoy!