Zucchini No-Pasta low-carb Lasagne

By | August 11, 2011 at 3:49 am | 4 comments | Recipes

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For gardeners — and gardener’s neighbors — coping with the mid summer zucchini run, you may think you’ve got too much zucchini until you’ve tried this delicious no-noodle, low-carb optionally vegetarian lasagne. (Just skip the pepperoni if you’d prefer the vegetarian version.) We ate this low-carb lasagne as a side with baked chicken, actually we ate this first because it was done first. But honestly, I would almost rather have skipped the chicken and polished off the entire tray of lasagne. MMMmmm, cheeseyness…

Ingredients:

Massive zucchini (2.5 lbs) from neighbor’s garden

Tomato: 12 oz cans x2, chopped/diced unseasoned or 2 large garden fresh
Zucchini: 1 giant (2.5 lb) or 3-4 medium to small
Cheddar: 8 oz block, cubed
Provolone: 2-3 deli slices
Pepperoni: 1/4 of a roll, cubed
Basil: 1 tsp dried or handful fresh, chopped
Parsley: 1 tsp dried plus 1 handful fresh, chopped
Salt: 1 tsp
Pepper: 1/2 tsp
Balsamic vinegar: 1Tbsp
Olive oil, 1 Tbsp to coat 1/3 of your zucchini slices

Directions:

Slice zucchini into 1/8 inch rounds, using a mandolin speeds this up
Chop cheddar and pepperoni
Stir herbs/seasoning, chopped pepperoni and vinegar in with tomatoes
Now layer the bottom of a 8 by 12-14 inch lasagne tray with 1/3rd of the zucchini first, then a layer using about half the tomato mix
Next layer is all your cheddar
Next layer is more zucchini
Next layer is the last half of the tomato mix
Next layer is provolone
The last layer is zucchini that you’ve mixed with a tiny bit more of the same seasonings and about 1 Tbsp olive oil
Top with 2-3 oz of grated romano

Bake at 350 degrees until cheese on top starts to brown, about 40-45 mins. Bake on upper rack to get that cheese nice ‘n’ crispy
Serving Size: Makes 6 generous size servings, or 2 super-cheesemonster-attack servings
Nutrition information: Carb 16 gm (Fiber=2 so effective carb = 14), Protein 20 gm, Fat 75 gm (but I don’t ask my patients to keep track of fat grams, only that the fat be as natural as possible IE if it’s from an animal product that it be organic and preferably pastured). This lasagne also supplies 60% of the RDA of retinol equivalents (precursor of vit A), 45% of the RDA of vit C, and 57% of the RDA of Calcium.

Low-carb Zucchini Lasagne with 15 grams of carb per serving (6 servings)

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4 Comments

  1. pattie (2 years ago)

    OMG!!!! Made this tonight for my New York Italian husband and I thought he was going
    to ‘fall out’!!!!!! Like you, we wished we had forgone the ribeye steaks and just eaten the
    lasagna. Btw I sliced the zucchini on the mandoline lengthwise so they were more like lasagna
    noodles.

  2. Laureen (2 years ago)

    This looks amazing. My health food store does a raw version using nut “cheese” that is pretty amazing. I think of if as a good salad replacement….great for people who need get more veggies in. I think my son is going to love this one. He doesn’t go for the nut cheese, only the real deal.

    Thanks! I’m going to make this next week.

  3. Laurie (2 years ago)

    The zucchinis are finally ready, so I think I’m going to try this out. It looks really good! I shared it on the Common Sense Homesteading Facebook page. Dr. Cate – you’re not on Facebook yet, are you?

  4. Jeff (2 years ago)

    I’m going hybrid, and using veggie pepperoni.

    Thanks for the recipe Luke. And glad to see you cooking and keeping Dr. Cate healthy.

    Aloha, Jeff