Is your garden overflowing with zucchini yet?! We are a little behind the curve where we live, but I remember this time of year when we lived in a more moderate climate and we were starting to wonder what to do with our zucchini, who we could give some to, etc. Well, this Paleo zucchini lasagna is a delicious way to use up your zucchini!
I thought I’d have a terrible time giving up cheese, but honestly I don’t miss it that much. Every once in a while we do indulge in grass-fed cheese. That is good enough for me, especially when we create recipes like this Paleo zucchini lasagna that are super flavorful and I don’t even miss the dairy!
How To Prep The Zucchini
We’ve found it works best if you cut the ends off, and then slice a small strip off lengthwise to create a flat surface. Lay your zucchini with the flat surface down, and slice thin strips lengthwise to create sheets of zucchini. We try to slice as thin as we reasonable can and then call it good from there. Some pieces don’t turn out as pretty as others, but rest assured. It all comes together just fine in the casserole dish!
Leftovers FTW
You’ll be so glad you made this big casserole dish! The leftovers might just be the best part! It makes for an easy meal another night or is great for packing for lunches. You could even fry up an egg to put on top for breakfast. Just sayin’.
Zucchini Lasagna Recipe (Whole30 + Keto)
Ingredients
- 1 lb grass-fed ground beef
- 1 lb ground Italian Sausage
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 jar sugar-free marinara sauce, (28 oz)
- 1 can tomato paste, (6 oz)
- 2 tbsp fresh basil, chopped, (or sub dried)
- 2 tbsp fresh parsley, chopped, (or sub dried)
- 2 tbsp fresh oregano, chopped, (or sub dried)
- 2 tbsp grass-fed butter or ghee, (or coconut oil for dairy free)
- 8 oz mushrooms, sliced
- 2 zucchini, ends removed and thinly sliced into lengthwise strips
Instructions
- Heat a large, deep skillet over medium heat. Once hot add in beef and Italian sausage. Break into small bits and cook, stirring occasionally, until browned, about 10-12 minutes. While the meat is cooking, chop up onion, bell pepper, garlic, basil, parsley and oregano.
- When the meat is browned, add in the onion, bell pepper and garlic. Continue to sauté until onions and peppers soften, about 5-6 minutes.
- Stir in tomato paste and marinara sauce and add in basil, parsley and oregano. Taste sauce and season with any additional salt and pepper as desired. Bring sauce to a quick boil and then remove from heat.
- Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ baking dish with butter or ghee. Cut up zucchini and mushrooms as noted.
- Place a thin layer (1/2 inch) of the sauce in the baking dish.
- Layer zucchini and mushrooms over sauce, and repeat, alternating the layering of sauce, zucchini and mushrooms.
- Place in the oven and bake for 30 minutes.
- Remove, cut into pieces and serve.
Notes
Here I am again almost three years later. Zucchini is beginning to come out our ears and the first thing I thought of was this incredible recipe I’m doubling it in a huge pan so that I can make several small casseroles for this winter but before I put it all in the freezer, we are going to enjoy a casserole tonight for dinner! One of my favorite all-time recipes for sure! Thanks again for all your recipes together as I can count on them to be tried and true and trustworthy!
That’s amazing Peggy! Thanks so much for coming back to leave this review, you just made our day 🙂
This recipe is our favorite zucchini recipe! We keep it very handy in the summer when zucchini is pouring out of the garden. In the fall we make a couple of small casserole dishes for the freezer so we can enjoy it during the holidays when cooking time can be scarce. Then it is a go-to whenever we have company as it is always a hit. On my original copy of this recipe I wrote “Absolutely delicious!” after making it for the first time. You really must try it. We use hot Italian sausage because we are spice lovers. I use our cheese slicer to make the long uniformly sliced “noodles” out of the zucchini. Just so good!
What an amazing review Peggy, I’m so happy to hear that this has become a staple recipe for you!