Skip to Content

Zucchini Lasagna Recipe Gluten Free & SCD Legal

Indulge in a culinary journey with this delectable Zucchini Lasagna recipe, a perfect blend of health and flavor. Dive into the world of gluten-free dinners as we guide you through how to make lasagna with zucchini layers, catering to gluten-Free, low-carb, and SCD legal preferences.

How to Make Zucchini Lasagna with Layers

Zucchini Lasagna: A Gluten-Free Delight

Embark on a culinary adventure with our Zucchini Lasagna recipe, an ideal choice for those craving a scrumptious yet health-conscious meal. Discover the secrets of transforming this classic comfort food into a wholesome delight that satisfies both taste buds and dietary needs.

scd lasagna thirtysomethingsupermom

Ingredients for Zucchini Lasagna

  • 32 ounces of Tomato Sauce or 1 Can of Crushed Tomatoes
  • 1 small onion
  • 1 tablespoon of Oregano
  • 2 tablespoons Basil
  • 1/2 teaspoon Salt
  • 1 teaspoon of Pepper
  • 2 tablespoons of Garlic Powder
  • 1/2 teaspoon of Olive oil for frying the onion
  • 1/2 lb. Ground Beef
  • 1/4 cup of Coconut Flour
  • 1 egg
  • 1/4 cup of Parmesan Cheese
  • Zucchini (sliced lengthwise)
  • 1/2 cup of Parmesan Cheese for sprinkling on each layer (To be SCD legal, use Provolone)
  • 1/2 Cup of SCD Yogurt (or Ricotta Cheese if not on the SCD Diet)

Instructions for Zucchini Lasagna

Follow these simple instructions to make the perfect gluten-free lasagna using zucchini layers.

Step 1: Prepare Zucchini Noodles:

Slice Zucchini lengthwise and boil until softened (about 10 minutes). Drain and cool slightly.

Step 2: Cook Ground Beef:

Mix ground beef with seasonings and flour. Cook until browned.

Step 3: Prepare Tomato Sauce:

In a frying pan, sauté olive oil and onion until translucent. Add tomato sauce or crushed tomatoes and all seasonings. Cook until flavors are well combined.

Step 4: Preheat Oven:

Preheat your oven to 350 degrees.

gluten free zucchini lasagna layers

Step 5: Assemble Lasagna:

In a lasagna pan, create a protective sauce layer at the bottom. Place a layer of Zucchini noodles, adjusting the quantity based on your pan size.

Add SCD yogurt or ricotta, sauce, meat, Parmesan, and cheese on top. Repeat for each layer until you reach the top.

On the top layer, add only sauce and cheese.

scd zucchini lasagna

Step 6: Bake the Zucchini Lasagna

Bake in the oven for about 20-25 minutes or until golden and bubbly.

Delight in the wholesome goodness of your homemade gluten-free Zucchini Lasagna. Share your thoughts by leaving a comment below, and don’t forget to pin it for future reference!

zucchini lasagna

Recipe Notes

Assemble the lasagna by adding a little sauce to the bottom of the lasagna pan. Just enough to create a protective layer to keep the Zucchini from sticking to the pan.

Add a layer of Zucchini, the size of your lasagna pan will determine the amount of noodles needed to cover the bottom of the dish.

I used a square pan and only needed 5 across and one at the bottom facing the opposite direction.

If you are not following a gluten-free diet, feel free to use the pasta of your choice along with the zucchini.

However, if you give this gluten-free lasagna a chance you may never look at this usually carb-heavy dish the same.

Storage Instructions

Store in an airtight container for up to 3 days. For extended storage and convenient meal planning, consider freezing the Zucchini Lasagna. You can freeze the entire gluten-free meal in an airtight container or individual portions.

Simply wrap individual portions securely, ensuring a tight seal to guard against freezer burn. This method allows you to savor the wholesome goodness of your culinary creation even weeks later.

When ready to relish, thaw the frozen gluten-free lasagna in the refrigerator and reheat it, making it a convenient and time-saving option for busy days.

How to Make Zucchini Less Watery

When cooking zucchini you may have noticed that it is mostly made of water and this can lead to soggy zucchini but fret not because I have some tips to prevent watery zucchini from ruining your meals.

Blot Zucchini: After slicing the zucchini, lay the pieces on a paper towel and gently blot them to absorb excess moisture. This simple yet effective technique can significantly reduce the water content, enhancing the overall texture of your dishes like lasagna.

Preroast: To further conquer zucchini’s watery tendencies, consider pre-roasting the sliced zucchini in the oven for a few minutes before incorporating it into your dish.

Use Salt: Sprinkle salt on zucchini slices, allowing them to rest for 15 minutes before blotting dry with a paper towel, effectively minimizing excess moisture.

Opt for Thin Zucchini Slices: A reduction in zucchini volume translates to less inherent water content.

More Easy Gluten Free Dinner Recipes

Elevate your gluten-free dining experience with these easy gluten-free dinner ideas.

  1. SCD Chicken Parmesan: Immerse yourself in the rich flavors of this Specific Carbohydrate Diet-approved Chicken Parmesan, where every bite is a delightful journey into healthy indulgence.
  2. Reheat Chicken Legs in Air Fryer: Transform leftovers into crispy perfection with this Air Fryer method, ensuring that reheated chicken legs retain their succulence and flavor.
  3. Spaghetti Squash Casserole: Dive into a low-carb paradise with the Spaghetti Squash Casserole, a guilt-free twist on a classic favorite, where wholesome ingredients create a symphony of flavors.
  4. Crispy Gluten-Free Pizza Crust: Indulge in pizza night without the gluten guilt. This Crispy Gluten-Free Pizza Crust promises a perfect crunch, making every slice a joy for your taste buds.
  5. Low Carb Fajitas: Spice up your low-carb journey with these tantalizing Low Carb Fajitas, where savory ingredients come together to create a fiesta of flavors that’s both satisfying and waistline-friendly.
  6. Gluten-Free Chicken Pot Pie: Experience the warmth of comfort food with a gluten-free twist. This Gluten-Free Chicken Pot Pie brings together a golden crust and hearty filling for a meal that feels like a warm hug.
SCD Lasagna
Yield: 4

Zucchini Lasagna Gluten Free & SCD Legal

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Embark on a culinary adventure with our Zucchini Lasagna recipe, an ideal choice for those craving a scrumptious yet gluten-free Italian dinner.

Ingredients

  • 32 ounces of Tomato Sauce or 1 Can of Crushed Tomato's
  • 1 small onion
  • 1 Tablespoon of Oregano
  • 2 Tablespoons Basil
  • 1/2 Teaspoon Salt
  • 1 Teaspoon of Pepper
  • 2 Tablespoon of Garlic Powder
  • 1/2 tespoon of Olive oil for frying the onion
  • 1/2 Lb. Ground Beef
  • 1/4 cup of coconut flour
  • 1 egg
  • 1/4 cup of Parmesan Cheese
  • Zucchini (sliced lengthwise)
  • 1/2 cup of Parmesan
  • Cheese for sprinkling on top of each layer (To be SCD legal, I use Provolone)
  • 1/2 Cup of SCD Yogurt (you could use Ricotta Cheese if you are not on the SCD Diet)

Instructions

    Slice the Zucchini and boil as you would with regular lasagna noodles until softened about ten minutes.

    Drain the water and let the noodles cool a little bit so they are more workable.

    Mix the ground beef with the seasonings and flour then cook until brown.

    In a frying pan, add olive oil and onion. Cook for about 5-7 minutes or until the onion is translucent.

    Add tomato sauce or crushed tomatoes and add all seasonings. Cook a few more minutes while mixing to make sure all flavors are well combined.

    Preheat your oven to 350 degrees. Assemble the lasagna by adding a little sauce to the bottom of the lasagna pan. Just enough to create a protective layer to keep the Zucchini from sticking to the pan.

    Add a layer of Zucchini, the size of your lasagna pan will determine the amount of noodles needed to cover the bottom of the dish. I used a square pan and only needed 5 across and one at the bottom facing the opposite direction.

    Add scd yogurt or ricotta cheese, a little sauce, some meat, sprinkle Parmesan, and add a little cheese on top.

    Continue this method for each layer until you reach the top. On the top layer add only sauce and cheese.

    Bake in the oven for about 20-25 minutes.

Notes

For a delightful variation, consider adding a layer of sautéed spinach or mushrooms between the zucchini lasagna sheets, elevating both the flavor profile and nutritional content of your Zucchini Lasagna.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 452Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 10gCholesterol 122mgSodium 1975mgCarbohydrates 35gFiber 9gSugar 17gProtein 32g

The nutrition in recipes is caluculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet.

About Thirty Something Super Mom

Melissa Dixon Thirty Something Super Mom
Thirty Something Super Mom | Website

My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.

Mary

Tuesday 14th of June 2022

Do you pin with toothpicks and cover with foil, or just Put in oven bare top?

Melissa

Monday 20th of June 2022

Hi Mary, great question! I do not usually do that with the aluminum foil but I have a deep pan so sticking to the foil has never been an issue for me. I can see that trick helping out if the cheese is touching the top. Great idea!

Krystal

Wednesday 9th of September 2015

That looks REALLY good. I never eat enough vegetables but this would help me get more zucchini in my life.

Bethany

Saturday 5th of September 2015

I love all of the fresh ingredients that you have used! This looks like it turned out great!

Erin

Wednesday 2nd of September 2015

Ooooh yes! Now that is what I'm talking about! I absolutely love using veggies in place of pasta and this looks just amazing!!!

Kelly Hutchinson

Wednesday 2nd of September 2015

Lasagna s one of my favorite foods in the whole world. I must try this healthier version of a favorite dish.

Skip to Recipe