Skinny Zucchini Lasagna – low carb and gluten free! – 80 Twenty Nutrition

Skinny Zucchini Lasagna – low carb and gluten free!

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This skinnier version of one of my favourite comfort foods swaps out noodles for strips of one of my favourite vegetables – zucchini! This Skinny Zucchini Lasagna recipe is a great way to enjoy lasagna for fewer calories. Replacing pasta with zucchini means it also happens to be low carb and gluten free. Double whammy!

Skinny Zucchini Lasagna - low carb and gluten free! Christy Brissette dietitian - 80 Twenty Nutrition

I’ve also lightened up the recipe by reducing the saturated fat and calories by replacing ricotta with fat free cottage cheese.

For a vegetarian version, leave out the ground chicken. You’ll get plenty of protein from the cottage cheese and mozzarella.

Skinny Zucchini Lasagna - low carb and gluten free! Christy Brissette dietitian - 80 Twenty Nutrition

Skinny Zucchini Lasagna - low carb and gluten free!

This skinnier version of one of my favourite comfort foods swaps out noodles for strips of one of my favourite vegetables - zucchini! This recipe is a great way to enjoy lasagna for fewer calories.
Servings 9
Calories 196 kcal

Ingredients
  

  • 1/2 tbsp olive oil (in an oil mister)
  • 454 gram package extra lean ground chicken (1 lb)
  • 1/2 medium onion
  • 6 garlic cloves
  • 796 mL can crushed tomatoes (28 oz)
  • 1/2 tbsp each of dried basil, oregano and chili flakes if desired
  • 4 medium zucchini sliced 1/4" thick
  • 500 g container fat free cottage cheese (15 oz)
  • 150 g part-skim mozzarella cheese, grated (about 2/3 cup)

Instructions
 

  • Cover the bottom of a medium saucepan with olive oil from your oil mister.
  • Heat the olive oil over medium heat in a saucepan. Add the ground chicken and let it brown.
  • Drain off any excess fat by pouring the chicken into a fine mesh stainless steel strainer. Set the chicken aside.
  • Mist the bottom of the saucepan with olive oil and saute the onions for about 3 minutes. Add the garlic and saute for 2 more minutes.
  • Put the chicken back into the saucepan and add the tomatoes and herbs. Cover and simmer on medium for 15 minutes.
  • While the sauce simmers, slice zucchini, sprinkle with a touch of salt, and let it sit until the sauce is ready. Absorb any water that comes out of the zucchini with a paper towel or clean dishcloth.
  • Preheat your oven to 375 degrees F.
  • On a grill pan or a panini press, grill the zucchini for 1 minute/side.
  • Now the fun part - layering! Set aside half of the mozzarella cheese. In a 9x9 baking or casserole dish, start layering in this order: sauce, zucchini, cottage cheese, mozzarella cheese. Keep repeating until you're out of ingredients.
  • Use the remaining half of your mozzarella cheese to top the lasagna. Cover with aluminum foil.
  • Bake for 20 minutes or until cheese is melted.
  • Let stand for 5 minutes. Cut into 9 pieces and enjoy!

Nutrition

Calories: 196kcalCarbohydrates: 14gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 346mgPotassium: 508mgFiber: 3gSugar: 3gVitamin A: 1050IUVitamin C: 33mgCalcium: 320mgIron: 1.4mg
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