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  • Writer's pictureDr. Kim Ross

Zucchini Lasagna

Updated: Nov 5, 2023

Nutritional Facts:

Calories: 372

Fat: 26 g

Protein: 27 g

Carbs: 9g

Fiber: 1g

Kim’s Side Note: I could get 8 servings from this recipe! So the nutritional value changes to Calories: 279, Fat: 19g, Protein 20g, Carbs 7g, Fiber 1 g


  • 1 lb. grass-fed beef (80/20 mix)

  • 3 small/medium zucchini (should yield approx. 20 oz. when prepped)

  • 1 cup of your favorite organic pasta/marinara sauce

  • 12 oz. whole milk ricotta cheese

  • 4 oz. whole milk mozzarella cheese

  • 6-8 fresh garlic cloves

  • 1 tbsp. extra virgin olive oil (EVOO)

  • Dried oregano, salt, and pepper


  1. Trim the end of the zucchini and slice on a mandolin slicer (thick setting) or slice by hand with a large kitchen knife.

  2. Set up zucchini slices on paper towels in a single layer and lightly salt. This will help draw some of the moisture out. Let stand for 20 mins. and blot dry with paper towels.

  3. While the zucchini is hanging out, heat a large frying pan with the EVOO.

  4. Mix the ricotta cheese and mozzarella cheese together, adding oregano, salt and pepper to taste, set aside.

  5. Slice the garlic cloves thin and quick fry them in the EVOO. When golden brown, remove from the oil.

  6. In the same pan, cook the ground beef. Add oregano, salt & pepper to taste. Add the garlic back in, mix, and set aside.

  7. In an 8” x 11” glass dish, start assembling… sauce, zucchini, meat, ricotta, mozzarella, repeat… You should end up with about 3 layers of yumminess.

  8. Pre-heat the oven to 375° F. Put the baking dish on a cookie pan to prevent any overflow from messing up the oven.

  9. Bake, uncovered, for 35-40 minutes. This will be a little ‘soupy’, but tightens up when it starts to cool.

Zuccini Lasagna
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