Slow cooker zucchini lasagna (low-carb, keto) delivers all the bubbly, cheesy comfort of lasagna with tender zucchini planks standing in for pasta. Layers of rich meat sauce and a creamy three-cheese filling melt together over a few unhurried hours in the crockpot. Four servings at 11.2g carbs and 36.7g protein each — comfort food that stays on plan.
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 (17.6 oz) cooked ground meat or chopped meatballs
• 1/2 cup / 120ml of your favorite pasta sauce
• 8 ounces / 225g (7.9 oz) mozzarella cheese, freshly shredded, divided
• 15 ounces / 425g (15 oz) container of part-skim ricotta cheese
• 1/2 cup / 50g (1.76 oz) Parmesan cheese, freshly grated
• 2 large eggs
• 1 tablespoon (15 ml / 0.5 fl oz) dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon (10 ml / 0.3 fl oz) 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 (240 ml) 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 (480 ml) of the cheese filling over the zucchini, followed by 1 cup (240 ml) 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 (240 ml) 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 (45 ml / 1.5 fl oz) 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 (454 g / 16 oz) 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.
Pro Tips
- Sweat the zucchini before layering: salt the planks, rest them 20 minutes, then pat them dry — this is the single step that keeps the lasagna from turning watery.
- Slice the zucchini lengthwise into thin, noodle-like planks; a mandoline gives uniform slices, and shorter pieces are fine — just overlap them to cover each layer.
- For a richer meat layer, mix ground beef with Italian sausage, and add a pinch of nutmeg to the ricotta filling the way the best lasagnas do.
- Let the lasagna rest a full 30 minutes after the heat goes off — this settling time is what allows the juices to thicken and clean slices to hold together.
- It freezes beautifully: cool completely, then freeze individual portions in airtight containers for easy low-carb dinners that reheat without losing their cheesy structure.
Frequently Asked Questions
Can I use frozen zucchini for this lasagna?
Fresh zucchini is strongly preferred — frozen releases far more water and risks a soupy slow cooker lasagna. If you must, thaw and squeeze it bone-dry before layering.
How do I keep the lasagna from being watery?
Salt the zucchini planks and let them sweat for 20 minutes, then pat them dry before assembling. That moisture removal, plus the 30-minute rest at the end, gives clean slices.
Does zucchini lasagna freeze well?
Yes — cool it completely and freeze individual portions in airtight containers. Thaw overnight in the fridge and reheat gently so the cheese filling stays creamy.
Is this slow cooker lasagna keto?
One serving has 11.2g carbs with 36.7g protein and 23.4g fat. The zucchini replaces the pasta sheets entirely, so it fits a low-carb or keto dinner easily.
Recipe card below.
More Recipes You’ll Love
- Keto Lasagna with Cheese ‘Noodles’
- Cheesy Beef and Spaghetti Squash Bowl
- A Gluten-Free Lasagna You’ll Crave!
Slow Cooker Zucchini Lasagna (Low-Carb, Keto)
Ingredients
Method
- Directions
- 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.
- In a medium bowl, create the creamy cheese filling by combining 1 cup (240 ml) of the mozzarella cheese, all of the ricotta cheese, Parmesan cheese, eggs, parsley, salt, and pepper.
- Mix until smooth.
- 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 (480 ml) of the cheese filling over the zucchini, followed by 1 cup (240 ml) of cooked meat and 2-3 tablespoons of pasta sauce.
- 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.
- 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 (240 ml) of mozzarella cheese.
- 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.
