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Low-Carb Mexican Zucchini Lasagna

Mexican zucchini lasagna that’s layered like traditional lasagna, but made low-carb with roasted zucchini planks and a taco-spiced beef filling. Get clean, sliceable layers with melted Mexican cheese, black beans, and salsa in a Tex-Mex zucchini bake.
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Prep Time 25 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini sliced into thin planks
  • 1 tsp salt for sweating
Mexican Beef Layer
  • 1.5 lb ground beef
  • 1 taco seasoning packet
  • 0.25 cup water
  • 1 can (15 oz) black beans drained
  • 1 cup corn kernels
  • 1 salsa or Rotel tomatoes
Cheese Layer
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 2.5 cup Mexican cheese blend shredded (divided)
Toppings
  • sour cream
  • pico de gallo
  • jalapeños sliced
  • fresh cilantro
  • avocado

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Roast the zucchini to remove moisture
  1. Salt the zucchini planks and let them rest for 20 minutes to sweat out excess water, then pat them dry with a towel for a less watery bake.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10 minutes, using a light golden look as your cue to reduce moisture further.
Cook the taco-spiced beef
  1. Brown the ground beef until fully cooked, then drain excess fat so the filling isn’t greasy.
  2. Add the taco seasoning and water, then simmer for 3 minutes, stirring until the mixture looks saucy.
  3. Stir in the black beans, corn, and salsa, and cook just until heated through and glossy.
Make the creamy cheese mixture
  1. Mix the softened cream cheese and sour cream until smooth, with no visible cream cheese lumps.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Assemble the lasagna by spreading a thin layer of cream cheese mixture on the bottom, then layer zucchini planks, beef mixture, and cream cheese mixture; sprinkle on 1 cup Mexican cheese and repeat layers, ending with the remaining cheese on top.
  3. Cover with foil and bake for 35 minutes so the layers set, then uncover and bake 12–15 minutes until the cheese is melted and golden.
Rest and serve
  1. Rest the baked zucchini lasagna for 15 minutes before slicing so the layers hold together.
  2. Serve topped with sour cream, pico de gallo, sliced jalapeños, fresh cilantro, and avocado.

Notes

Pro tip: Pat the salted zucchini dry thoroughly (and roast it) so your lasagna slices cleanly instead of pooling water. Refrigerate leftovers for up to 4 days in a covered container; reheat in the oven or microwave until hot. Freezing is not recommended because the zucchini can soften further. For a dietary swap, use turkey or a leaner ground beef to reduce fat while keeping the same taco-spiced flavor.