Zucchini Lasagna

November 29, 2022

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Eggplant might be the more traditional substitute for lasagna noodles, but zucchini is just as authentic. This sturdy green fruit (yep, botanically speaking, it’s not a veggie!) was reportedly brought to the US in the 1920s by Italian immigrants. Over a century later it’s still a staple of Italian cuisine, often served fried, boiled, or added into pasta sauces.   

This gourd-geous zucchini lasagna is made with creamy ricotta, mozzarella, and grass-fed ground beef for a hearty meal that satisfies hungry tummies. Crafted with avocado oil and California-grown organic tomatoes, our Primal Kitchen Tomato Basil Marinara Sauce provides the rich, tangy base that binds it all together. Sub meatless crumbles and vegan cheese for a plant-based twist or grate parmesan on top for added flavor–the pasta-bilities are endless!  


You might also like these other low-carb “noodle” recipes:

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