Name: Crockpot Zucchini Lasagna
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 50 min
Yield: 8
Cuisine: Italian-American
Ingredients: ¼ tsp black pepper; ½ cup grated Parmesan; ½ tsp salt; 1 large egg; 1 lb lean ground turkey (93% or higher); 15 oz part-skim ricotta; 2 cups shredded mozzarella (divided); 2 tsp Italian seasoning; 3 cloves garlic, minced; 3 cups low-sugar marinara sauce; 4 medium zucchini, sliced lengthwise ⅛-inch thick; Fresh basil for garnish

Enjoy Crockpot Zucchini Lasagna, a light, low-calorie twist on the Italian classic using thin zucchini ribbons instead of pasta, layered with lean turkey, ricotta, mozzarella, and rich marinara. This healthy slow-cooker dinner is pure comfort without the carbs.

Why You’ll Love This Recipe

Crockpot Zucchini Lasagna gives you all the cheesy, saucy satisfaction of traditional lasagna with a fraction of the calories and carbs — perfect for low-carb, keto, or anyone craving healthier Italian food. The slow cooker does the work while zucchini stays perfectly tender-crisp and the cheese melts into gooey layers. It’s naturally gluten-free, packed with protein and veggies, and tastes like it came from your favorite trattoria. Ideal for meal prep, family dinners, or when you want lasagna without the heaviness.

Recipe Tips and Tricks

Salt & Drain Zucchini → Removes excess water so lasagna isn’t soupy.
Use Mandoline → For paper-thin, even slices.
Pat Zucchini Dry → After salting — critical step!
Layer Sauce First → Prevents sticking and adds moisture.
Use Lean Meat → Keeps it light; turkey or chicken.
Finish with Cheese → Extra mozzarella last 30 min for golden top.

Yield: 8 Servings

Crockpot Zucchini Lasagna

Low-carb, veggie-packed lasagna made effortlessly in the crockpot.

Prep Time 20 minutes

Cook Time 4 hours

Additional Time 30 minutes

Total Time 4 hours 50 minutes

Ingredients

¼ tsp black pepper
½ cup grated Parmesan
½ tsp salt
1 large egg
1 lb lean ground turkey (93% or higher)
15 oz part-skim ricotta
2 cups shredded mozzarella (divided)
2 tsp Italian seasoning
3 cloves garlic, minced
3 cups low-sugar marinara sauce
4 medium zucchini, sliced lengthwise ⅛-inch thick
Fresh basil for garnish

Instructions

Salt Zucchini → Lay slices on paper towels, sprinkle with salt, let sit 15 min.
Cook Turkey → Brown turkey with garlic and Italian seasoning; drain fat drained.
Mix Ricotta → Combine ricotta, egg, half mozzarella, Parmesan, salt, pepper.
Pat Zucchini Dry → Press between paper towels — very important!
Layer Sauce → Spread thin layer of marinara in bottom of greased crockpot.
First Zucchini Layer → Overlap slices slightly to cover bottom.
Meat & Cheese → Spread ⅓ turkey, ⅓ ricotta mix, ⅓ sauce.
Repeat Layers → Zucchini → meat → cheese — 3 total layers.
Top with Cheese → Final layer of zucchini + remaining sauce + mozzarella.
Cook & Serve → Low 4 hours or high 2 hours until bubbly; garnish with basil.

Notes

Salting and patting zucchini dry prevents watery lasagna.
Use 6-quart or larger oval crockpot for best layering.
Leftovers reheat beautifully — even better day 2.
Serve with side salad or garlic bread (for non-low-calorie eaters).

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 513Total Fat 30gSaturated Fat 14gUnsaturated Fat 15gCholesterol 155mgSodium 1372mgCarbohydrates 18gFiber 2gSugar 6gProtein 43g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.