Low CarbHigh ProteinLow CarbVegetarianGluten Free
Zucchini Lasagna
All the flavor, half the carbs, 38g protein.
Prep
15m
Cook
35m
Total
50m
Servings
4
kcal
410
Protein
38g
Carbs
14g
Fat
22g
Macros per serving
Overview
Why it works
Zucchini ribbons layered with lean beef ragu and ricotta. Comfort food, cut-friendly.
- Zucchini swaps pasta sheets — 80% fewer carbs.
- Lean beef + ricotta = complete protein punch.
- Holds in the fridge — built for batch eating.
Ingredients
Ingredients · 4 servings
- 3 large zucchini, sliced lengthwise
- 500 g lean ground beef
- 1 jar marinara
- 250 g ricotta
- 1 egg
- 100 g mozzarella
- Salt, pepper, basil
Instructions
Step by step
- 1
Salt zucchini slices, let sweat 10 min, pat dry.
- 2
Brown beef, stir in marinara. Simmer 5 min.
- 3
Mix ricotta + egg + salt.
- 4
Layer: sauce, zucchini, ricotta. Repeat. Top with mozzarella.
- 5
Bake 180°C / 360°F for 30 min until bubbly.
Pro Tips
Coach-level details
- Sweating zucchini = no watery lasagna.
- Let it rest 10 min before slicing — cleaner cuts.
Storage & Swaps
Keep it, swap it, save it
Storage
- 5 days fridge, freezes 2 months.
- Label containers with the prep date.
- Reheat gently or bring to room temp before serving.
Smart swaps
- Turkey instead of beef.
- Cottage cheese instead of ricotta (more protein).
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.