Slow Cooker Zucchini Lasagna (Gluten-Free, Low Carb, Keto)

Why You’ll Love This Recipe

Slow Cooker Zucchini Lasagna is a hearty, comforting, and low-carb twist on the traditional Italian classic. This gluten-free, keto-friendly version swaps out traditional pasta for thin slices of zucchini, layered with savory meat sauce and creamy cheese. Made in a slow cooker, it’s an easy and convenient dish that delivers all the flavor with none of the guilt.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchiniground beef (or ground turkey)ricotta cheeseparmesan cheeseshredded mozzarella cheeseeggsgarliconioncrushed tomatoes or marinara sauceItalian seasoningsaltpepperolive oilfresh basil (optional for garnish)

directions

Slice zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay them on paper towels, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Pat dry.

In a skillet over medium heat, sauté garlic and onion in olive oil until softened. Add ground beef and cook until browned. Drain excess fat.

Stir in crushed tomatoes and Italian seasoning. Simmer for 5-10 minutes. Season with salt and pepper.

In a bowl, mix ricotta cheese, eggs, and half the parmesan until well combined.

In the slow cooker, layer meat sauce, zucchini slices, ricotta mixture, and mozzarella. Repeat layers, ending with sauce and mozzarella on top. Sprinkle remaining parmesan.

Cover and cook on low for 4-6 hours, or until the zucchini is tender and the cheese is bubbly.

Let it rest uncovered for 15-20 minutes before serving to help it set.

Garnish with fresh basil if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 25 minutesCooking time: 4-6 hours resting time: 15-20 minutesTotal time: 4 hours 45 minutes – 6 hours 45 minutes

Variations

Use ground chicken or sausage instead of beef for a different flavor.

Add spinach or kale to the ricotta mixture for extra nutrients.

Substitute cottage cheese for ricotta if desired.

Include sliced mushrooms or bell peppers for more veggies.

Top with red pepper flakes for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze individual portions for up to 2 months.Thaw overnight in the fridge and reheat in the microwave or oven until hot.

FAQs

Is zucchini lasagna watery?

Zucchini contains a lot of moisture, so salting and patting it dry before layering helps reduce wateriness.

Can I make this without a slow cooker?

Yes, assemble in a baking dish and bake at 375°F (190°C) for 45-50 minutes.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in fat and protein, ideal for keto diets.

Can I use store-bought marinara?

Absolutely, just check for added sugars to keep it keto.

How do I keep the layers from sliding?

Let the lasagna rest before slicing to help it firm up.

Can I use yellow squash instead?

Yes, yellow squash works similarly to zucchini in this recipe.

Do I need to peel the zucchini?

No, the peel is tender and adds texture.

Can I prep this ahead?

Yes, assemble the lasagna and refrigerate overnight before slow cooking.

What’s a good cheese substitute?

For dairy-free, try almond-based ricotta and dairy-free mozzarella shreds.

Can I add more protein?

Yes, layer in cooked bacon or extra meat for a protein boost.

Conclusion

Slow Cooker Zucchini Lasagna is a delicious, nourishing alternative to traditional lasagna that fits perfectly into gluten-free, low-carb, and keto lifestyles. Easy to assemble and full of rich Italian flavor, this dish is perfect for busy weeknights, meal prep, or serving a crowd. Enjoy comfort food without compromise, one layer at a time.

Print