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Baked Zucchini Lasagna in a square baking dish with fork taking a bite out.
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4.88 from 16 votes

Mini Zucchini Lasagna

This zucchini lasagna is a low-carb, single serving dish made with thin slices of zucchini, a flavorful meat sauce, and layers of ricotta, mozzarella, and Parmesan cheese.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American, Italian
Diet: Gluten Free, Low Calorie
Keyword: lasagna, low carb, zucchini lasagna
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 small zucchini
  • ½ tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic -minced
  • 8 ounces ground beef or ground turkey
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt -plus ¼ teaspoon more for salting the zucchini to draw out the moisture
  • ⅛ teaspoon coarsely ground black pepper
  • ¾ cup tomato sauce -divided
  • ¾ cup Ricotta cheese
  • 3 tablespoons Parmesan cheese -divided
  • ¾ cup shredded Mozzarella cheese -divided
US - Metric

Instructions

  • Set the oven to 350°F (177°C).
  • Slice the zucchini thinly lengthwise. Place on a cutting board, sprinkle with ¼ teaspoon salt, and let sit for 10 minutes. Pat dry with a paper towel.
  • In a skillet, heat olive oil over medium. Add onions and cook for 1 minute.
  • Stir in garlic and cook for 30 seconds.
  • Add ground beef, Italian seasoning, ¼ teaspoon salt, and pepper. Cook until no longer pink, stirring often.
  • Stir in ½ cup tomato sauce. Reduce heat and simmer for 3 minutes.
  • In a small bowl, mix ricotta with 2 tablespoons Parmesan.
  • To assemble, spread 3 tablespoons of sauce in a greased 5x5-inch baking dish. Add a layer of zucchini slices.
  • Top with half the meat sauce, half the ricotta mixture, and ¼ of the mozzarella.
  • Repeat with more zucchini, remaining meat sauce, remaining ricotta, and ¼ cup mozzarella.
  • If there's room, add one more layer of zucchini, top with the rest of the tomato sauce and remaining cheeses. If not, just add sauce and cheeses on top.
  • Bake at 350°F (177°C) for 30 minutes, or until the cheese is melted and bubbly.

Notes

  • Best Dish Size: A 5-inch square dish (22 ounces, 1.75 inches deep) fits one layer between zucchini slices.
  • More Layers: Use an 8.5 x 4.5-inch loaf pan if you prefer extra layers.
  • Serving Suggestion: This dish makes a hearty meal for one or can serve two with a single serving salad or small side dish.
 
If doubling the recipe, double the ingredients and use a 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 571kcal | Carbohydrates: 19g | Protein: 46g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1288mg | Potassium: 923mg | Fiber: 3g | Sugar: 10g | Vitamin A: 859IU | Vitamin C: 20mg | Calcium: 493mg | Iron: 4mg

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