Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 lbs ground beef; 2 tbsp coconut oil; 8 ounces mushrooms, sliced; 1 medium onion, diced; 2 medium zucchini, cut in long 1/4" slices; 12 ounces mozzarella cheese, shredded; 8 ounces parmesan, grated; 2 cups cottage cheese; 2 large eggs; 1 tsp salt, divided; 24 ounces pasta sauce; 2 tbsp fresh basil , chopped

Jump to Recipe

This Zucchini Lasagna is a delicious grain free recipe, perfect for using up all those summer squash that the garden is overflowing with.

‘Tis the season for gardens which overfloweth with cucumbers, zinnias, and a whole lot of summer squash. I don’t know how the conditions are in your neck of the woods, but as for the backyard of the farmhouse, zucchini have no trouble thriving.

Usually somewhere around January, my memory of the summer abundance has wiped away, and I throw a couple squash in my grocery cart. When this happens, I know I will be shuddering at the thought of actually paying money for such a vegetable when summer rolls around.

Just a couple of plants will have you swimming in zucchini all summer long.

What’s a girl to do?

Well, I have a few favorites. Zucchini and cheese, which is like macaroni and cheese, except with shredded zuch instead of noodles.

Squash-y eggs. You guessed it. That’s sautéed squash with breakfast.

Zucchini bread. The kids talk me into this at least a couple times every summer.

And, last but not least, zucchini lasagna. Grain free, cheesy, and enjoyed by even the pickiest of children.

Zucchini Lasagna Recipe Video

I did this recipe on Youtube as a collaboration with my friend Emily from Momma From Scratch. You can watch her video, and subscribe to her channel HERE.

Zucchini Lasagna Recipe Ingredients

2 lbs ground beef

2 tablespoons coconut oil

8 ounces mushrooms, sliced

1 medium onion, diced

2 medium zucchini, cut in long 1/4″ slices

12 ounces mozzarella cheese, shredded

8 ounces parmesan cheese, grated

2 cups cottage cheese

2 eggs

1 tsp salt, divided

24 ounces pasta sauce

2 tablespoons fresh basil, chopped

Zucchini Lasagna Recipe Instructions

Preheat the oven to 400 degrees.
In a large cast iron skillet, brown the ground beef. I like to season mine with 1/2 teaspoon of salt while cooking.
In another skillet, sauté the onion and mushrooms in the coconut oil, until soft.
Meanwhile, shred the mozzarella cheese and set aside.
Grate the parmesan cheese.
Combine grated parmesan cheese, cottage cheese and eggs.
Combine cooked onions and mushrooms, browned ground beef and pasta sauce.
Assemble the lasagna with a layer of pasta sauce, sliced zucchini, more pasta sauce, half the cottage cheese mixture, half the shredded cheese and then repeat. Sprinkle the zucchini with 1/2 teaspoon salt while assembling.
Bake for about 30 minutes, or until cooked through.
Sprinkle with chopped basil.

Check out some of my other simple recipe ideas

Healthy Quinoa Nachos Without Chips

Healthy One Pot Meal- Sourdough Skillet

Easy Healthy Meal Ideas for Family