Mediterranean Diet Zucchini Lasagna

Indulge in the wholesome flavors of this Mediterranean Diet Zucchini Lasagna, a low-carb twist on the classic comfort food. This dish swaps traditional pasta for thinly sliced zucchini, creating a light yet satisfying base layered with a rich homemade tomato sauce, creamy ricotta mixed with Parmesan, and gooey melted mozzarella. Perfectly seasoned with oregano, basil, and garlic, this lasagna is a Mediterranean-inspired masterpiece that’s as nutritious as it is delicious. With just 20 minutes of prep time and a quick bake, it’s an ideal weeknight meal for health-conscious eaters. Serve it fresh from the oven with a sprinkle of parsley for a vibrant, herbaceous finish. Whether you’re following a Mediterranean diet or just looking to add more vegetables to your meals, this zucchini lasagna is a must-try!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups ricotta cheese
• 1 large egg
• 0.5 cup grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them on paper towels and sprinkle with a pinch of salt to draw out moisture. After 10-15 minutes, pat them dry with another paper towel.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Stir well and allow the sauce to simmer for 10-15 minutes. Remove from heat.

Step 5

In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped parsley. Mix until smooth and set aside.

Step 6

Lightly grease a 9x13-inch baking dish with olive oil. Spread a thin layer of tomato sauce on the bottom of the dish.

Step 7

Layer the zucchini slices over the sauce, slightly overlapping them. Spread 1/3 of the ricotta mixture over the zucchini. Sprinkle 1/4 of the mozzarella cheese over the ricotta, then spoon another layer of tomato sauce on top.

Step 8

Repeat the layering process (zucchini, ricotta mixture, mozzarella, sauce) two more times. For the final layer, top with zucchini slices, a thin layer of sauce, and the remaining mozzarella cheese.

Step 9

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.

Step 10

Allow the lasagna to cool for 10 minutes before slicing. Serve garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(2342.2g)

Amount per serving	% Daily Value*
Calories	2261.4

Total Fat 139.5g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 5.1g
Cholesterol 681.5mg	0%
Sodium 11391.5mg	0%
Total Carbohydrate 146.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 82.5g
Protein 139.4g	0%

Vitamin D 53.8IU	0%
Calcium 4067.1mg	0%
Iron 12.4mg	0%
Potassium 4864.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 23.3%

Carbs: 24.4%