Italian Zucchini Lazagna

Italian Zucchini Lazagna

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Mari Craddock


In trying to eat low-carb I found this recipe a few months ago . I haven't yet tried it because of the stuffing mix but since then found how to make a low-carb stuffing. So i am going to substitute the low carb recipe for the stuffing mix.


★★★★★ 1 vote

6 to 8
20 Min
40 Min


  • 3 slice
    zucchini (sliced each one)
  • 3 Tbsp
    olive oil - divided
  • 1 small
    onion sliced
  • 1 clove
  • 1 can(s)
    28 oz diced tomatoes
  • 1 Tbsp
    fresh basil - minced
  • 1 1/2 c
    stuffing mix your flavor ( see my low carb stuffing)
  • 1/2 tsp
    fresh oregano, minced
  • 1/2 tsp
    garlic salt
  • 1/4 tsp
  • 1/2 c
    grated parmesan
  • 3/4 c
    shredded mozzarella cheese

How to Make Italian Zucchini Lazagna


  1. In a skillet over medium heat, cook zucchini in one Tablespoon oil 5 to 6 mins, or until tender. Drain and set aside.
  2. In the same skillet, saute' onion and garlic in the remaining oil for one minute.
  3. Add tomatoes with juice, basil,oregano,garlic salt and pepper; simmer uncovered for 10 mins.
  4. Remove from heat: gently stir in zucchini and place in an ungreased 13"X9" baking dish. Top with the stuffing mix and sprinkle with parmesan cheese.
  5. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with mozzarella cheese. return to the oven and continue baking 10 minutes or until cheese is bubbly and golden brown.

Printable Recipe Card

About Italian Zucchini Lazagna

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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