Zucchini Lasagna

Zucchini Lasagna is a delicious, low-carb recipe. I also added mushrooms to have more vegetables and to make it taste even better.

I made shredded chicken with a tomato sauce before, I made it a bit more dry than usual because zucchini is already watery.


  • Slice zucchini into 1/8" thick slices, add lightly salt and set aside for 10 minutes to take out some moisture. Then blot excess moisture with a paper towel.

  • Slice the mushrooms.

  • Slice some mozzarella cheese.

  • Preheat oven to 375°.

  • Layer the bottom of your casserole with the zucchini to cover it, on top add sliced mushrooms, spread your chicken tomato sauce (you can use whatever protein you desire, like ground beef) and add some slices of mozzarella cheese.

  • Repeat the process until all your ingredients are used up.

  • The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.

  • Uncover the foil and bake 20 minutes.

  • Let stand about 5 - 10 minutes before serving.


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