Zucchini Lasagna
It all begins with an idea.
Cookie Score ●●○○○
A hearty, cheesy lasagna made without pasta — using thinly sliced zucchini instead. Great for blood sugar control without sacrificing flavor.
Why It’s Diabetic-Friendly
Replaces carb-heavy pasta with low-glycemic zucchini
Uses lean protein and low-sugar marinara
High in fiber and protein, low in net carbs
Nutrition (per serving, approx.)
Calories: 280
Carbs: 8g
Fiber: 3g
Net Carbs: 5g
Protein: 25g
Fat: 15g
Ingredients (4 servings)
For the "noodles":
2 large zucchini, thinly sliced lengthwise (use a mandoline or sharp knife)
1/2 tsp salt (for sweating out moisture)
For the filling:
1/2 lb lean ground turkey or ground chicken
1 cup low-sugar marinara sauce (look for ≤5g sugar per serving)
1/2 cup part-skim ricotta cheese
1/4 cup grated parmesan
1/2 tsp Italian seasoning
1/2 tsp garlic powder
Salt & pepper to taste
For topping:
1/2 cup shredded part-skim mozzarella cheese
Fresh basil (optional)
Instructions
Prep the zucchini:
Slice zucchini into thin strips (~1/8" thick).
Lay on paper towels, sprinkle with salt, and let sit 15–20 mins to release moisture.
Pat dry with paper towels.
Cook the filling:
In a skillet over medium heat, cook ground turkey until browned.
Add marinara, garlic powder, and Italian seasoning.
Simmer 5–7 minutes. Remove from heat.
Preheat oven to 375°F (190°C).
Assemble the lasagna:
In a small baking dish, layer:
Zucchini slices
Spoonfuls of turkey sauce
Dabs of ricotta
Sprinkle of parmesan
Repeat layers until ingredients are used up (2–3 layers).
Top with mozzarella cheese.
Bake uncovered for 25–30 minutes until bubbly and golden.
Rest for 10 minutes before slicing (helps it set).