Skinny Zucchini Lasagna | Keto / Low Carb
This skinny zucchini lasagna swaps the pasta sheets for thin ribbons of zucchini, so you get all the layered, saucy, cheesy comfort of a classic lasagna with far fewer carbs. It bakes up with a rich tomato and mushroom filling, a savory textured soy protein base, and a melty cheese crust on top. It is a lighter take that works beautifully for a low carb or keto-friendly dinner, and it is easy to make fully vegan by using plant-based cheeses.
Do you remember my last lasagna-related posts? I was so excited about that little lasagna series that I kept finding new twists that taste simply amazing, and just when I thought the fun was over, I came across another one worth sharing: zucchini lasagna. I love a good lasagna, but I often think about all those empty calories and wonder if I should have had something more nutritious instead. This version fixes that. I decided I had to try it, and it turned out so, so, sooooo tasty that I knew I had to write it up here so anyone can enjoy it.
What Goes Into This Zucchini Lasagna
The ingredient list is short and does most of the heavy lifting on flavor. Here is what each part brings to the dish:
- Zucchini stands in for the pasta sheets. You will need 2 large zucchini, sliced lengthwise into thin ribbons. Look for firm, medium-sized zucchini with unblemished skin, since very large ones tend to be watery and seedy.
- Textured soy protein granules give the filling a hearty, meaty texture. Rehydrate 200 g in salted boiling water so they soak up flavor from the start.
- Mushrooms and onion build the savory, umami base of the sauce. I use 200 g of chopped mushrooms and one chopped onion.
- Crushed tomatoes (400 ml, with their juice) make the sauce. Fresh basil folds in that classic Mediterranean perfume.
- Cheddar and mozzarella, 200 g of each. Use vegan cheese to keep the whole dish plant-based, or regular cheese if you prefer. Either way, the shredded cheese on top gives you that golden, bubbly crust.
- Extra virgin olive oil, salt, and black pepper round everything out.
How to Get the Zucchini Layers Right
The one thing that makes or breaks a zucchini lasagna is moisture. Zucchini holds a lot of water, and if you skip a step it can weep into the dish and leave you with a soupy bottom. To make sure you end up with the perfect texture, I advise you to grill or dry-sear the zucchini ribbons for about one minute on each side before layering. This drives off excess water and firms up the slices so they hold their shape under the sauce.
A couple more things that help: slice the ribbons evenly so they cook at the same rate, and let the tomato sauce reduce until it is really thick, not runny, before you start building the layers. The recipe rests the skillet off the heat for about 10 minutes, which lets the sauce settle and thicken a little more. None of the creamy, satisfying texture goes away, I promise.
Why This Method Works
Rehydrating the textured soy in salted water for a full 20 minutes matters more than it looks: it seasons the granules from the inside and gives them a tender, meaty bite instead of a chewy or dry one. Cooking the onion until translucent first, then adding the soy and mushrooms, layers the savory flavors before the tomatoes ever go in. And that long 15 to 20 minute simmer for the sauce is not just about taste, it concentrates the tomatoes and evaporates water, which is exactly what keeps the finished lasagna from turning watery once the zucchini releases its own moisture in the oven.
What to Serve With Zucchini Lasagna
Because this lasagna is on the lighter side, it pairs well with something fresh and crisp alongside. A simple zucchini salad with mint pickles keeps things in the same garden-fresh spirit, or you could go for a heartier grilled zucchini and beetroot salad if you want to make it a fuller meal. If you are feeding a low carb crowd, a batch of crispy zucchini fries on the side is always a hit. And if you have fallen for this lasagna, you will want to try my other twists like the vegan cabbage lasagna and the classic vegan lasagna with mushrooms.
Storage and Meal Prep
Oh, and did I mention this recipe is perfect for meal prep? Once it has cooled, store leftovers in an airtight container in the fridge for up to 3 to 4 days. It actually tastes even better the next day, once the layers have had time to settle and the flavors meld. Reheat individual portions in the oven or microwave until warmed through. If you like keeping lighter meals in rotation, you might also enjoy browsing my other low carb recipes and more zucchini recipes for ideas. I think we should all try to have a few low carb meals in the week, and this one makes that easy.
Give this skinny zucchini lasagna a go, and if you try grilling the ribbons first, let me know how they held up. Please rate the recipe and drop a comment below with how yours turned out or any little tweaks you made. I am so curious!
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Skinny Zucchini Lasagna | Keto / Low Carb
Ingredients
- 2 zucchini sliced
- 200 g textured soy protein granules
- 1 onion chopped
- 200 g mushrooms chopped
- 400 ml tomatoes chopped
- 200 g Cheddar shredded; vegan or regular
- 200 g mozzarella sliced; vegan or regular
- fresh basil chopped
- 2 Tbsp extra virgin olive oil
- salt
- black pepper
Instructions
- Boil 400 ml of water. Add some salt. Add the textured soy and leave it for over 20 min.
- Warm 2 Tbsp of olive oil in a large skillet over medium heat. Add 1 chopped onion. Fry until translucent (5-8 min).
- Add the already prepared textured soy and chopped mushrooms. Season with salt and black pepper. Mix. Cook over medium heat for 8-10 min.
- Pour in 400 ml of crushed tomatoes with juice. Cook for another 15-20 min until the sauce becomes thicker.
- Remove the skillet from the heat and set aside for 10 min.
- Slice 2 large zucchini.
- Spread some sauce from the skillet over the bottom of a baking dish. Layer the sliced zucchini on top.
- Add a layer of mozzarella, followed by one layer of shredded cheese and basil leaves.
- Top with tomato sauce. Repeat until the dish is full.
- Sprinkle shredded cheese on top for the crust.
- Bake for 20 min in the preheated oven at 200 C.
Frequently Asked Questions
Yes, this is a low carb and keto-friendly lasagna because the pasta sheets are replaced with thin zucchini ribbons, which cuts most of the carbs. The filling is built from textured soy protein, mushrooms, onion, and crushed tomatoes, so it stays hearty without the noodles. Use plant-based or regular cheese depending on your preference.
Zucchini holds a lot of water, so the trick is to grill or dry-sear the ribbons for about a minute on each side before layering to drive off excess moisture. It also helps to simmer the tomato sauce until it is genuinely thick, around 15 to 20 minutes, and to let the skillet rest off the heat for 10 minutes. These steps keep the finished lasagna firm rather than soupy.
Absolutely. The recipe is written to work with either vegan or regular cheese, so simply use plant-based Cheddar and mozzarella to keep the whole dish vegan. The rest of the ingredients, including the textured soy protein, mushrooms, onion, and tomatoes, are already plant-based.
Textured soy protein granules give the filling its hearty, meaty texture, but you can swap in other cooked, crumbled protein you like. Just make sure whatever you use is well seasoned and not too wet, so the sauce stays thick. The soy granules should be rehydrated in salted boiling water for over 20 minutes before cooking.
Slice each zucchini lengthwise into thin, even ribbons so they layer like pasta sheets and cook at the same rate. A sharp knife works, though a mandoline or vegetable peeler makes the ribbons more uniform. Firm, medium-sized zucchini slice best, since very large ones tend to be watery and seedy.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. It often tastes even better the next day, once the layers settle and the flavors meld, which makes it great for meal prep. Reheat individual portions in the oven or microwave until warmed through.
really awesome version, it’s much lighter and super delicious! yum!
Thank you! Happy to hear you liked the recipe!