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4.39 from 18 votes

Zucchini Lasagna Recipe

Zucchini Lasagna may be the perfect late summer meal, but it also has a reputation for turning out watery and sad! We’re sharing a tasty, beefy zucchini lasagna recipe with you, along with all the tips and tricks we learned for reducing moisture and getting a casserole with a firm, hearty, and cheesy consistency.
Prep Time35 mins
Cook Time22 mins
Course: Main Course
Cuisine: Italian
Keyword: beef, casserole, lasagna, zucchini
Servings: 9 servings
Calories: 212kcal


  • 2 medium zucchini
  • 1 pound beef, ground, 95% lean
  • 1/2 medium onion
  • 1/2 medium bell pepper, red
  • 2 medium carrot
  • 3 clove garlic
  • 15 ounce tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano, dried
  • 1 teaspoon basil, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup cottage cheese
  • 1 large egg
  • 1/4 cup Parmesan cheese, grated
  • 2 cup mozzarella cheese, shredded


  • 1/4 cup chopped parsley, fresh


  • Wash and cut zucchini into very thin strips. Line a colander with paper towels and place it in the sink. Place zucchini into the colander and salt generously. Allow zucchini strips to sweat for 30 minutes.
  • Dice onion and red bell pepper (enough for 1/2 cup), grate carrots (enough for 1/2 cup), and mince garlic.
  • Pre-heat oven to 350* F and grease a 9x13 inch pan.
  • In a large skillet over medium-high heat, brown ground beef until cooked completely, making sure to chop into small pieces as you go. Remove beef onto a paper towel-lined plate and set aside.
  • Remove most of the remaining fat from the skillet, place back on the stove, and saute the onion, pepper, carrot, and garlic until the onion is translucent.
  • Add tomato sauce, Worcestershire sauce, spices, and the cooked ground beef back into the skillet. Bring to a simmer, and allow to simmer for 10 minutes.
  • Meanwhile, mix cottage cheese, egg, and parmesan in a small bowl.
  • Once the zucchini have sweat for 30 minutes, wipe clean and dry with a clean cloth. Place one layer of zucchini strips on the bottom of the greased pan.
  • On top of the zucchini, spread half of the tomato-beef sauce. Then spread a layer of half of the cottage cheese mixture. Then sprinkle half of the mozzarella cheese. Repeat layers once more: zucchini, sauce, cottage cheese, mozzarella.
  • Place in the oven for 20 minutes at 350* F, then turn the oven to broil and crack the oven door. Allow the top of the lasagna to bubble and brown, watching carefully. Should take 2 minutes or less.
  • Remove from the oven and allow to set for 20-30 minutes before serving.


Calories: 212kcal | Carbohydrates: 11g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 663mg | Fiber: 2g | Sugar: 7g