Go Back
+ servings
Thai Slow Cooker Zucchini Lasagna - This freezer-friendly zucchini lasagna is made in the slow cooker, and has a Thai peanut twist! It's a healthy, low carb and gluten free weeknight meal that the family will love! | Foodfaithfitness.com | @FoodFaithFit

Thai Slow Cooker Zucchini Lasagna

Thai Slow Cooker Zucchini Lasagna
Course Dinner
Cuisine Thai
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 8 People
Calories 341kcal


For the zoodles:

  • 4 Large Zucchinis, * Read notes!
  • 1 Tbsp Salt

For the lasagna:

  • 2 Tbsp Coconut oil
  • 1 Pound Extra-lean ground turkey (I used 99% fat free)
  • 1 Cup Onion, diced
  • 1 Tbsp + 2 tsp Fresh garlic, minced
  • 1/2 Tbsp Fresh ginger, minced
  • Pepper
  • 1 Cup Light coconut milk
  • 1/4 Cup Natural creamy peanut butter
  • 1/4 Cup Reduced sodium soy sauce
  • 2 Tbsp Coconut sugar
  • 1 Tbsp Rice vinegar
  • 1 Tbsp Fresh lime juice
  • 1 Tbsp Fish sauce
  • 1-2 Tbsp Sriracha
  • 15 Oz Light ricotta cheese
  • 1 Large Egg
  • 1/2 Cup Cilantro, roughly chopped
  • 2 Cups Nappa cabbage, roughly chopped
  • 1/2 Cup Water chestnuts, diced
  • 8 Ounces Mozzarella cheese, grated (about 2 tightly packed cups)
  • 1 Large Red pepper, diced

For garnish:

  • Cilantro, diced
  • Green onion, diced
  • Roasted peanuts, diced
  • Bean sprouts, roughly chopped


  • Preheat the oven to 350 degrees.
  • Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick.  Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan.
  • Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
  • While the zoodles cook, heat the coconut oil over medium/high heat in the large pan. Add in the ground turkey, diced onion, garlic, ginger and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes, making sure to break up the turkey as it cooks.
  • Once cooked, add in the coconut milk, peanut butter, soy sauce, coconut sugar, rice vinegar, lime juice, fish sauce and 1 Tbsp of the sriracha. Bring to a boil and boil for 3 minutes, stirring very often so the bottom doesn't burn. Then, reduce the heat to medium and simmer until the sauce is thick and creamy and begins to reduce, about 2-4 minutes. Stir occasionally so it doesn't burn.  Adjust sriracha to taste. Set aside
  • Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with a fresh layer of paper towel on top. Set aside.
  • In a medium bowl, use a fork to beat together the ricotta cheese, egg and another pinch of pepper. Set aside.

To layer:

  • Spray the bottom of a 7 quart slow cooker with cooking spray. Spread in half of the turkey mixture evenly.  Then, layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the ricotta mixture. Gently spread out the ricotta to "seal in" in the zoodles.
  • Sprinkle half the cilantro on, followed by half the cabbage and half the water chestnuts. Finally, sprinkle with half the Mozzarella cheese. 
  • Repeat the layers once more, except only use half of the remaining Mozzarella cheese on top. Then, add the diced red pepper on top of the last layer of Mozzarella. 
  • Cover your slow cooker and cook on low for 4-5 hours, or until everything is melted and the sides of the lasagna are brown.  Sprinkle on the remaining cheese and let stand, covered, until melted.
  • Sprinkle with ALL the garnishes and DEVOUR!



If you want to make a 9x13 and bake it in the oven you can PROBABLY base it off THIS RECIPE. I have not tested this before, but all the ratios are the same.


Calories: 341kcal | Carbohydrates: 15.5g | Protein: 31.2g | Fat: 17.1g | Saturated Fat: 10.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Cholesterol: 76.7mg | Sodium: 1634.1mg | Potassium: 338.5mg | Fiber: 2.6g | Sugar: 7.6g | Vitamin A: 2055IU | Vitamin C: 45mg | Calcium: 201mg | Iron: 1.2mg