Craving the comforting, cheesy goodness of lasagna without the carbs? This Slow Cooker Zucchini Lasagna is your answer! We swap traditional pasta for tender zucchini planks, layered with a rich meat sauce and a creamy three-cheese filling. The slow cooker does all the work, melding the flavors into a bubbling, satisfying meal that’s both incredibly delicious and effortlessly low-carb. It’s the perfect set-it-and-forget-it dinner for any night of the week.
Ingredients
• 4 small zucchinis or 2 large zucchinis, ends trimmed
• 1 pound / 500g cooked ground meat or chopped meatballs
• 1/2 cup / 120ml of your favorite pasta sauce
• 8 ounces / 225g mozzarella cheese, freshly shredded, divided
• 15 ounces / 425g container of part-skim ricotta cheese
• 1/2 cup / 50g Parmesan cheese, freshly grated
• 2 large eggs
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
Instructions
1. Directions
2. Prepare the zucchini by thinly slicing it lengthwise into noodle-like planks. A mandolin creates uniform slices, but a sharp knife works just as well. Don’t worry if some pieces are shorter than others.
3. In a medium bowl, create the creamy cheese filling by combining 1 cup of the mozzarella cheese, all of the ricotta cheese, Parmesan cheese, eggs, parsley, salt, and pepper. Mix until smooth.
4. Begin assembling in your slow cooker by arranging a layer of zucchini planks on the bottom, overlapping them slightly. Evenly spread a rounded 1/2 cup of the cheese filling over the zucchini, followed by 1 cup of cooked meat and 2-3 tablespoons of pasta sauce.
5. Continue this layering process—zucchini, cheese, meat, sauce—until you have just enough zucchini planks left for a final top layer. A 6-quart slow cooker will yield 4-5 layers, while a 4-quart will have 6-8.
6. Before adding the final zucchini layer, spread any remaining cheese filling, meat, and sauce. Place the last zucchini planks on top and sprinkle with the remaining 1 cup of mozzarella cheese.
7. Cover the slow cooker and cook on LOW for 6-8 hours, or until the lasagna is hot and bubbly. Turn off the heat and let it rest for at least 30 minutes before serving. This allows the juices to settle, making it easier to slice.
Nutritional Information
• Nutrition (per serving)
• Calories: 386
• Fat: 23.4g
• Protein: 36.7g
Pro Tips
• To prevent a watery result, ‘sweat’ the zucchini first. After slicing, sprinkle the planks with salt, let them sit for 20 minutes, then pat them dry with paper towels to remove excess moisture.
• For a richer flavor, use a combination of ground beef and Italian sausage for the meat layer, and add a pinch of nutmeg to the ricotta mixture.
• This lasagna freezes beautifully. Allow it to cool completely, then store individual portions in airtight containers for up to 3 months.
• If you have fresh herbs, substitute the dried parsley with 3 tablespoons of fresh chopped parsley and add a handful of chopped fresh basil to the cheese filling.
FAQ
Q: How do I prevent my zucchini lasagna from being watery
A: The best way to prevent a watery result is to ‘sweat’ the zucchini before assembling. After slicing, sprinkle the planks with salt, let them sit for 20 minutes, then pat them dry with paper towels to remove excess moisture.
Q: Can I make this slow cooker lasagna ahead of time
A: Yes, this lasagna freezes beautifully. Allow the cooked lasagna to cool completely, then store individual portions in airtight containers in the freezer for up to 3 months.
Q: What kind of meat is best for zucchini lasagna
A: You can use 1 pound of any cooked ground meat like beef, turkey, or chicken. For a richer flavor, the recipe suggests trying a combination of ground beef and Italian sausage.
Q: Do I need a mandolin to slice the zucchini
A: No, a mandolin is not necessary. While it helps create uniform slices, a sharp knife works just as well for slicing the zucchini into lengthwise planks.
