Do you know the number one question I get asked about my weight loss?

What did I eat?

I wish I had a super exciting answer.

I wish I had a secret that I could share that would be a miracle.

I wish I could have clicked my ruby red slippers together and watched as the weight melted away overnight.

Truth?

It’s kind of a boring weight loss story.

I ate healthy food and drank a bunch of water.

Every night I would eat a lean and green meal with vegetables and protein. After a while, I learned to get creative. I learned there are so many vegetables and fruit and types of cheese out there that I never even met before. I learned to mix them up and create healthy recipes. The program I did, Optavia, has so many different healthy recipes and I want to share some of my favorites.

Like this yummy Zucchini Lasagna.

I made it for dinner last night and the twins went back for seconds.

Before we get started can I share a fun fact?

Did you know that zucchini is a squash?

Until I started making this I didn’t even know what zucchini looked like.

And I for SURE had no idea it was a squash.

It’s actually kind of a genius vegetable. According to Healthline it’s rich in nutrients and high in antioxidants and contributes to healthy digestion and may reduce blood sugar levels.

And it’s super yummy.

Especially when you use it instead of pasta in this lasagna recipe.

Here’s how to make it.

Yummy Zucchini Lasagna

Ingredients:

2 medium zucchini – total weight 10 ounces
1 cup part-skim ricotta
1/4 cup parmesan cheese
1 egg
1/4 cup chopped fresh spinach (optional)
3/4 cup low carbohydrate marinara sauce. 5 grams of carbohydrates or less per ½ cup
Toppings
3/4 cup low-fat mozzarella
2 Tbsp parmesan

Instructions:

1. Preheat the oven to 375 degrees F.
2. Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 25-30 slices.
3.  Lay the zucchini slices out on paper towels and salt the individual pieces. Allow the zucchini to sit for about 30 minutes before you assemble the lasagna. Allow the towels to absorb the excess water. This will help prevent runny sauce with your lasagna.
4. In a small mixing bowl, combine the ricotta, parmesan, egg, and spinach.
5. Separately, fill the bottom of a 9×13 baking dish with the marinara sauce.
6. Add a layer of the zucchini strips on the bottom of a baking dish.
7. Add a layer of the ricotta cheese mixture on top.
8. Crisscross another layer of the zucchini strips in the opposite directions.
9. Add the final layer of the ricotta cheese mixture on top.
10. Top with the mozzarella and parmesan.
11.  Bake the zucchini lasagna for 30 minutes, until the zucchini is al dente and the cheese on top is turning golden brown.

It is SO GOOD.

Seriously.

The zucchini has a little bit of crispness to it and the ricotta cheese and mozzarella cheese make it taste like so many more calories than it is.

It’s the perfect dish for summer when you want something a little lighter that fills you up, but doesn’t leave you feeling overfull.

Here’s to healthy bites that make summer so much more fun.

Yummy Zucchini Lasagna

This light dish is packed with flavor. The zucchini replaces the pasta in the lasagna and the cheese add the perfect complement to round out the dish.
5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 medium zucchini – total weight 10 ounces
  • 1 cup part-skim ricotta
  • 1/4 cup parmesan cheese
  • 1 egg
  • 1/4 cup chopped fresh spinach
  • 3/4 cup low carbohydrate marinara sauce

Topping

  • 3/4 cup lowfat mozarella
  • 2 Tbsp parmesan cheese

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 25-30 slices.
  • Lay the zucchini slices out on paper towels and salt the individual pieces. Allow the zucchini to sit for about 30 minutes before you assemble the lasagna. Allow the towels to absorb the excess water. This will help prevent runny sauce with your lasagna.
  • In a small mixing bowl, combine the ricotta, parmesan, egg, and spinach.
  • Separately, fill the bottom of a 9×13 baking dish with the marinara sauce.
  • Add a layer of the zucchini strips on the bottom of a baking dish. Add a layer of the ricotta cheese mixture on top.
  • Crisscross another layer of the zucchini strips in the opposite directions. Add the final layer of the ricotta cheese mixture on top.
  • Top with mozzarella and more Parmesan.
  • Bake the zucchini lasagna for 30 minutes, until the zucchini is al dente and the cheese on top is turning golden brown.

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Comments

  1. Image for Tracey E Tracey E

    Thank you SO MUCH for sharing this recipe KariAnne! It really is all about making healthy choices, and sometimes the healthy choices are hard to think of, if you aren’t used to it. So I appreciate ideas for recipes. I did a healthy keto diet, and it was really helpful for me. This recipe I would say is pretty Keto friendly. My favourite way to eat zucchini is to make spiral noodles. I then use the noodles as a base for stir fry, instead of rice. Even my husband loved it. So now we have that a lot. Even as a side dish. I lightly fry the “zoodles” in a bit of olive oil and Mrs. dash, and then add a little butter on the top when it’s done. I can’t wait to try your recipe, I love Lasagna, and this is so much healthier. Have a wonderful day!

  2. Image for Diana Diana

    This looks delicious and I will be trying it. I have thought about making one with zucchini but keep putting it off. I love my pasta. LOL Thanks

  3. Image for Suzan Suzan

    I have made a very similar lasagna. I used yellow squash slices and zucchini. Then I added a layer of mushrooms. Very delicious! Thank you for sharing this recipe and your weight loss story. YOU. LOOK. GREAT!!!

  4. Image for Jodena Beale Jodena Beale

    I sure wish I liked Zucchini even half as much as I do cheese. Sad fact is, I dont. But it looks yummy so Im trying to eat healthier so I am gonna make this. I bought a pair of jeans too small two years ago. I wanna wear those jeans. Fingers crossed. Thank you for sharing.

  5. Image for Tara Watts Tara Watts

    Looks delicious! Thank you for sharing! I am trying to eat healthier and try new recipes! Have a great weekend!

  6. Image for Carol@Blueskyathome Carol@Blueskyathome

    We love zucchini and cook with it a couple of times a week. Since I don't eat cheese or any thing bottled, the easiest and healthiest way to enjoy it is to slice either in 1/2-inch rounds or 1/2-inch thick lengthwise. Heat the oven to 425. Cover a sheet pan with foil and drizzle extra virgin olive oil over it. Place in the oven for about five minutes to warm. Also drizzle the EVOO on the zucchini and season liberally with kosher salt and freshly ground pepper. Place the zucchini on the sheet pan -it should sizzle. Roast for about twenty minutes, turning over once, until slightly brown. It's delicious and zero added calories. You'll love it

  7. Image for Terri Terri

    I have been making my own version of this for a number of years. I also add a layer of sauteed chard or spinach with crimini mushrooms and garlic. Yum! The zucchini gives off a ton of water and the lasagna can be soupy. If you lay your sliced out on paper towels and salt liberally about 30 minutes previous to assembly you will be shocked at how much water it gives off. Wipe it all down with towels and assemble! Recently y have been making it with spaghetti squash! Even better! You look so amazing!

  8. Image for Anne-Marie Anne-Marie

    Hi ! Do you know that for people who suffer from diabetes or are overweight, you can replace the butter with zucchinis when making à cake.

  9. Image for Shelly F Shelly F

    I just started the Optavia 5 & 1 last month. I wondered what you were doing to lose weight. You look great! Thank you SO much for sharing this!

  10. Image for Lisa Lisa

    KariAnne You look amazing, so very lovely inside and out! Does this serve 4 people as stated and did you double the recipe to feed all of you with "seconds"? Making tonight for sure! Could you please tell me the source of your white pants in the photo of you holding the plate of yummy lasagna, need a pair very soon, thanks so much!! Lisa

    1. Image for KariAnne KariAnne

      Lisa, I would double the recipe!!!! It fed all four of us—but the portions were smaller and the twins wanted more!!!! happy day, karianne

  11. Image for Linda Linda

    You might also want to try spaghetti squash in place of spaghetti noodles. It is also wonderful! The squash is roasted in the oven until soft. You can then pull out the squash which forms a kind of noodle. Most any recipe you search on the internet will tell you how to roast the squash. Just top with whatever tomato sauce you like. You can include meatballs or ground beef/turkey. You can also stuff the spaghetti squash with a variety of ingredients. All very good and light meals!

  12. Image for KellieZ KellieZ

    I love zucchini. Always have. However, my "young adults" are not fans. I will make this anyway in hopes I can change their minds :)

  13. Image for Linda Scott Linda Scott

    My friend told me she does Optavia so I'm going to try it too. Glad to see it worked so well for you!! Oh the weight loss struggle, ugh, right???

  14. Image for Lynne B. Lynne B.

    This looks yummy! I make a veg lasagna that really nice by cutting butternut pumpkin/squash into thin flat slices and bake on baking paper with a light spray of oil until golden, then layer with sauce, mushrooms, spinach or whatever else you like. I'm going to do this with the zucchini slices too instead of the pastry sheets. And cut out the thick cheese sauce I usually layer too. Looks very satisfying, good comfort food! Zucchini is so easy to grow Kari Anne, just keep picking before they grow too big and you'll have vast quantities of zucchini. Lynne

  15. Image for Lisa Lisa

    Karianne, you truly are beautiful inside and out! I was wondering about your weight loss journey…I thought you are in the FWTFL? Did you stop that and do Optavia? Or are you making optavia fit your macros? I’ve been in FWTFL for 3 years but am looking for more food options/ideas. Thoughts? Thank you for your lovely posts.

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