Description
This Zero Carb Veggie Lasagna is a low-carb, pasta-free twist on a comforting classic. Layered with shredded zucchini, carrots, cabbage, broccoli, olives, and a cheesy blend of mozzarella and Parmesan, it’s a fiber-rich, keto-friendly meal that’s both satisfying and guilt-free.
Ingredients
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2 cups shredded zucchini
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1 cup shredded carrots
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1 cup shredded cabbage
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1/2 cup finely chopped broccoli
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1/4 cup green olives, sliced
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2 eggs
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 teaspoon garlic powder
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1/2 teaspoon oregano
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Salt and black pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Grease a medium baking dish.
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In a large bowl, combine zucchini, carrots, cabbage, broccoli, and olives. Squeeze out excess liquid using a towel or cheesecloth.
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Add eggs, half the mozzarella, all the Parmesan, garlic powder, oregano, salt, and pepper. Mix until well combined.
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Spread mixture evenly in the baking dish and press firmly to form a compact layer.
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Top with remaining mozzarella and a few additional olives if desired.
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Bake for 25–30 minutes, until golden and set.
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Let cool slightly before slicing and serving.
Notes
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For an extra cheesy crust, broil for 2–3 minutes at the end of baking.
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Add a sprinkle of chili flakes for heat or swap in different veggies like spinach or cauliflower.
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Pairs well with a crisp green salad or a side of marinara.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Low-Carb, Vegetarian
