Cheesy Zucchini Lasagna Casserole (Low-Carb Friendly)

Cheesy Zucchini Lasagna Casserole (Low-Carb Friendly)

What this dish is like

• Layers of tender zucchini instead of pasta

• Savory, well-seasoned meat sauce

• Melty mozzarella + cheddar on top

• Slices cleanly but stays juicy

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Ingredients

Zucchini Layer

• 3–4 medium zucchini

• 1 tsp salt (for draining moisture)

• 1 tbsp olive oil

Meat Sauce

• 500 g (1 lb) ground beef (or beef + Italian sausage)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1½ cups marinara or tomato sauce

• 1 tbsp tomato paste

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• Optional: pinch of chili flakes

Cheese & Egg Mixture

• 1½ cups shredded mozzarella

• ½ cup shredded cheddar (or provolone)

• ½ cup grated Parmesan

• 2 large eggs

• ½ cup ricotta or cottage cheese

• 2 tbsp fresh parsley or basil, chopped

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Step-by-Step Instructions

1. Prep the Zucchini (Very Important)

1. Slice zucchini lengthwise into thin strips (about ⅛ inch / 3 mm).

2. Lay slices on paper towels or a clean towel.

3. Sprinkle lightly with salt.

4. Let sit 15–20 minutes to release water.

5. Pat completely dry.

👉 This step prevents a watery casserole.

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2. Cook the Meat Sauce

1. Heat a skillet over medium heat.

2. Add olive oil, then onion. Cook until soft (3–4 minutes).

3. Add garlic, cook 30 seconds.

4. Add ground meat and cook until browned.

5. Stir in:

   • Tomato sauce

   • Tomato paste

   • Italian seasoning

   • Salt, pepper, paprika

6. Simmer 10–15 minutes until thick and rich.

7. Remove from heat.

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3. Mix the Cheese Layer

In a bowl, combine:

• Eggs

• Ricotta

• Parmesan

• Half of the mozzarella

• Herbs

Mix until smooth.

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4. Assemble the Casserole

1. Preheat oven to 375°F (190°C).

2. Grease an 8×8 or 9×9 baking dish.

Layering order:

1. Thin layer of meat sauce

2. Zucchini slices (slightly overlapping)

3. Cheese mixture

4. Meat sauce

Repeat layers 2–3 times, finishing with meat sauce on top.

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5. Add the Final Cheese

• Sprinkle remaining mozzarella and cheddar evenly on top.

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6. Bake

1. Cover loosely with foil.

2. Bake 30 minutes.

3. Remove foil and bake 10–15 minutes more, until:

   • Cheese is melted

   • Top is golden and bubbly

Optional: Broil 2–3 minutes for extra browning.

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7. Rest & Serve

• Let rest 10 minutes before slicing.

• Garnish with fresh herbs.

This helps it hold together beautifully.

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Tips for Best Results

• Use a mandoline for even zucchini slices

• If extra juicy, spoon off excess liquid before final baking

• Want more flavor? Add sautéed mushrooms or bell peppers to the meat

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Variations

• Vegetarian: Swap meat for mushrooms + lentils

• Extra cheesy: Add provolone or fontina

• Spicy: Use hot Italian sausage + chili flakes

• Keto: Skip tomato paste and use low-carb marinara