This zucchini pizza low carb lasagna combines 2 classic comfort foods into one healthy and kid friendly dinner! Gluten free, under 300 calories and packed with protein too!
Pin Pizza Low Carb Lasagna
(photos updated 8/8/2018. Narration not changed)
Oh hello there.
Guess what? I have a story for you. Because, UHH, when do I NOT?!
Let us begin.
So, our dog ripped up the carpet in our brand new apartment yesterday.
How does that relate to anything you ask? It may seem like it does not, but let me ‘splain you how.
You see my dear zucchini lasagna loving-friends-who-just-want-me-to-get-to-the-recipe-and-don’t-care-about-my-carpet-situaton, it all went down while I was making this cheese-all-over, pepperoni-covered-zucchini-filled mas-ter-piece that you want to get all up in, that you are peepin’ right thur.
Longest run-on sentence to date.
I was totally getting my pizza low carb lasagna on guys. Even more so than BOTH the times I tried to recreate the Mexican zucchini lasagna and healthy pizza-flavored combos of classic comfort foods. Remember the pizza crock pot pasta, crock pot pizza quinoa and pizza homemade Greek yogurt gluten free mac and cheese? YEAH, more pizza happenings than THAT.
Like, we’re talkin’ about pizza sauce on my face, cheese in my hair, near death experiences with my mandolin, and pieces of zucchini stuck to my eyeballs. <– That last one may have been a slight exaggeration.
But, whatever,it was gooood.
PAUSE. Because we need to talk about how this low carb lasagna recipe uses a mandolin instead of a spiralizer. You just might be wondering…
How do you make zucchini noodles without a spiralizer?
You need to use a mandolin to get thin, lasagna-noodle-esque slices! Set your mandolin to a 1/8-inch thickness and slide the zucchini noodles down the blades to create long, thin low carb lasagna noodles! Mandolins are SHARP, so make sure you don’t cut yourself
Okay. Back to the story of this low carb zucchini lasagna.
So, I kept trucking along. I started hearing very odd noises coming from somewhere in the corner of our apartment, but I was rockin’ my lasagna groove so I just ignored it. Fast forward to the evening when Mr FFF came home and exclaims “SCRUFFY (that’s our dog guys, I wasn’t that hideous from my lasagna fest) TORE UP THE CARPET!”
You know what I did? Pulled the totally innocent, oblivious to life card, and said “WHAT?! I HAD NO IDEA.”
It all clicked then. Maybe I should have investigated those noises a little more. And, by a little more, I mean a lot more.
I bet this post is going to be the ONE post that the hubby decides to read. <3 you babe!
How-ev-er, if he does read this, I am preeeee sure that he will forgive me due to the fact that he declared this no noodle lasagna:
2) Better than his Mom’s Lasagna (sorry Mom!)
3) That you couldn’t even tell it was zucchini. And, guys, my man is a not a lover of the veggies. Every time I serve him ANYTHING that even REMOTELY resembles a vegetable he gets this “I am MAN, I need MEAT” hostility towards me. EVERY. SINGLE. TIME. Until THIS.
4) This pizza low carb lasagna actually tasted like real pizza. But, also tasted like lasagna. At the same time. Kind of like those keto low carb pizza meal prep bowls.
I would call that a great success.
The beauty of all of this is that you can get a little ca-ray-zay with it. I mean, you can put whatever pizza toppings you like on it!
Don’t like olives? Me either! Confession: those little guys you see there are totally just to make it look like really authentic pizza and stuff.
As authentic as pizza can be that is made with zucchini. And has no crust.
Whatever. It’s good. And, it’s healthy, low carb AND gluten free.
You can practically eat the whole thing.
Other Recipes You Might Like:
For the zoodles:
- 3 Large zucchinis
- 1 Tbsp Salt
For the lasagna:
- 2 Tbsps Olive oil
- 1 lb Ground 99% fat-free Turkey
- 1 Cup Onion diced (1 small onion)
- 1 1/2 Tbsps Fresh garlic diced
- 1 tsp Salt
- 1 15 oz Container of light or fat-free ricotta cheese
- 1 Large egg
- 1 14 oz Jar of pizza sauce
- 2 Cups Turkey Pepperoni slices 48 pepperonis to be exact
- 8 oz Light Mozzarella cheese grated
- 1/2 A Large green pepper, chopped
- 1/4 cup Slivered black olives
- 2 Tbsps Parmesan Cheese, finely grated
- 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 a cookie sheet and sprinkle with 1 Tbsp salt.
- Bake them for 10-15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.
- In a large pan, heat the olive oil over medium/high heat. Add in the ground turkey, diced onion, diced garlic, 1 tsp of salt, and a pinch of pepper. Cook until the onion is soft and the turkey is browned.
- While the turkey cooks, beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
- Once the turkey is done, it's time to assemble the lasagna!
- Spray a 9x13 inch baking dish with cooking spray.
- Start by pouring half the jar of pizza sauce on the bottom, followed by half the turkey, then layer half the zucchini noodles, half the ricotta mixture, half the pepperoni slices,and finish with half the grated mozzarella cheese.
- Repeat the layers once more, except add the chopped pepper and olives on top of the last layer of mozzarella. Sprinkle with 2 Tbsp Parmesan cheese.
- Turn the oven up to 375 and cover the lasagna with tin foil.
For the lasagna:
- Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
- Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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