Zucchini lasagna is a light and healthy alternative to traditional lasagna, perfect for those looking to reduce carbs or add more vegetables to their diet. This recipe replaces pasta sheets with thin strips of zucchini, achieving an equally tasty and comforting dish, but much lighter.
Originating from Italian cuisine, lasagna has evolved into vegetarian and low-carb versions. By using zucchini, the calorie intake is reduced and the content of fiber, vitamins, and minerals is increased. It is ideal for ketogenic diets, diabetics, or simply for those who want to eat healthier without sacrificing flavor.
This recipe is easy to prepare and perfect for a light dinner or a nutritious lunch. Give it a try!
Prep
10 min
Cook
30 min
Servings
2
Peel the zucchini and cut into very thin strips with a mandolin or potato peeler. Remove the “foot or base” from the mushrooms and cut the “hat” into thin slices.
Cover a baking dish with parchment paper and assemble layers: the zucchini strips, on top of the mushrooms, cheese and corn and repeat until you make 3 layers
Make a final layer with zucchini and grated cheese on top
Place in the preheated oven at 180 degrees for 25 minutes. For the last 5 minutes, set the gratin mode on the top and that's it
