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Zucchini Lasagna

  • Author: Sharilyn
  • Total Time: 1 hour
  • Yield: 6 servings 1x


This Zucchini Lasagna is a less traditional, veggie-friendly take on the original. If you're looking for a completely meatless version this can easily be done by swapping out the ground turkey and adding another protein in its place.



4  medium-sized zucchini squash

1 egg

1 sprig of fresh basil, cut into a chiffonade

1 lb ground turkey

1 28 oz can crushed tomatoes

1/2 cup onion, chopped

2 cups cheddar cheese

1/4 cup parmesan cheese

1 tsp onion powder

1 tsp granulated garlic

1 tsp chili powder

1 tsp dried parsley

1 tsp smoked paprika

1 tsp dried oregano

2 tbsps Crunchy Chili Oil

olive oil for the pan

3/4 teaspoon salt

1/4 teaspoon ground pepper


  1. Grate cheeses if need be, set in the fridge for later. Chop up onions, cook until translucent. Add ground turkey and all spices, brown meat until cooked through. Add tomato sauce and simmer until liquid has reduced. Let cool, add an egg, and stir.
  2.  Spread one-third of the tomato sauce mixture on top and spread into an even layer. Repeat this step two more times alternating the direction of the zucchini from horizontal to vertical (this will help hold the lasagna together). Bake the lasagna in the oven uncovered for 25 minutes at 400 degrees. After 25 minutes, remove the pan from the oven and sprinkle the top with cheese-return to the oven and continue to bake until the cheese has melted completely.
  3. Remove pan from oven and top with cheese. Return pan to oven, baking until cheese is melted and bubbly.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American


  • Serving Size: One 3-inch square
  • Calories: 391
  • Sugar: 6.8 g
  • Sodium: 1441.1 mg
  • Fat: 25 g
  • Carbohydrates: 13.9 g
  • Protein: 30 g
  • Cholesterol: 129.1 mg

Keywords: zucchini lasagna, zucchini, lasagna, vegetable lasagna