Description
A low-carb twist on a classic, this zucchini lasagna loaf layers fresh zucchini slices with creamy ricotta, rich marinara, and melty cheese for a comforting, veggie-packed dinner.
Ingredients
Scale
- 3 medium zucchinis, thinly sliced
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 ½ cups marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C) and line a loaf pan with parchment paper.
- In a skillet, heat olive oil and sauté chopped onion until soft. Add garlic and cook for 1 minute. Stir in marinara and simmer for 5 minutes.
- In a bowl, mix ricotta, egg, half of the mozzarella, parmesan, garlic, salt, pepper, and Italian seasoning.
- Layer zucchini slices, cheese mixture, and marinara sauce in the loaf pan. Repeat layers, finishing with sauce and mozzarella on top.
- Bake uncovered for 45–50 minutes, or until golden and bubbly.
- Let rest for 15 minutes before slicing. Serve warm.
Notes
- Use a mandoline for even zucchini slices.
- Lightly salt zucchini slices and let them rest to release moisture.
- Letting the loaf cool before slicing helps maintain clean layers.
- Add mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: zucchini loaf, zucchini lasagna, low-carb lasagna, vegetarian dinner, baked zucchini casserole