Zucchini Lasagna: A Healthy, Cheesy Twist on a Classic Comfort Food!" is the title of this book.

cchini Lasagna: A Healthy, Cheesy Twist on a Classic Comfort Food!" is the title of this book. Welcome back, food lovers! This Zucchini Lasagna is the answer if you're craving lasagna but want a lighter, low-carb alternative! Packed with layers of rich marinara, creamy cheese, and fresh zucchini, it’s a guilt-free dish that doesn’t skimp on flavor. Why You’ll Love This Recipe Zucchini replaces traditional noodles, cutting carbs while adding a boost of nutrients. It’s gluten-free, keto-friendly, and perfect for meal prep! In addition, the layers of cheese make it as indulgent as the original. How to Make Zucchini Lasagna Prep the Zucchini – Slice 3-4 zucchinis lengthwise into thin strips. Lightly salt them and let them sit for 10 minutes to remove excess moisture (pat dry with a paper towel afterward). To make the cheese filling, combine one and a half cups ricotta, one egg, one and a half cups grated Parmesan, one teaspoon garlic powder, and fresh basil in a bowl. Season with salt and pepper. Layer It Up – In a baking dish, spread ½ cup marinara sauce, then layer zucchini, ricotta mixture, and 1 cup shredded mozzarella. Repeat, finishing with sauce and mozzarella on top. Bake to Perfection – Cover with foil and bake at 375°F for 30 minutes, then uncover and bake for another 10-15 minutes until bubbly and golden. Before slicing, let it cool slightly to preserve the layers. For a full meal, serve with a fresh salad! Last Thoughts This Zucchini Lasagna is a crowd-pleaser—whether you’re eating low-carb or just want a veggie-packed twist on a classic. It's cheesy, creamy, and full of flavor, making it healthier comfort food!