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    You are in: Home / Recipes / Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for Recipe
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    Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

    Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for . Photo by **Tinkerbell**

    1/1 Photo of Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    T!Van's Note:

    This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.

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    Ingredients:

    Serves: 1

    Yield:

    lasagna

    Units: US | Metric

    Directions:

    1. 1
      Peel zucchini and cucumber with a vegetable peeler to get long wide strips
    2. 2
      Layer some of the sauce in a mini loaf pan.
    3. 3
      Now alternate layers of zucchini/sauce/cucumber/sauce.
    4. 4
      At one point slice the mushrooms and chop the garlic and add it to one layer.
    5. 5
      On the second to last layer, add the parmesan cheese
    6. 6
      Finish with the last of the sauce.
    7. 7
      Bake at 325 degrees for 30 minutes.

    Ratings & Reviews:

    • on September 03, 2013

      55

      This Zucchini Lasagna was AMAZING!! After reading another review, we used only zucchini as well. We also used dried chopped garlic instead of fresh garlic and it turned out great! It was so surprising how satisfying it was without having any meat in it...or even any of the other cheeses that are usually in lasagna. Our 6 and 4 year olds were even asking for seconds! We will definitely be making it again! Thank you for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2011

      55

      I really liked this recipe! I am not a big zucchini fan, but my husband has a garden and they are prolific! I used this as a base and then added torn up fresh spinach in each layer and topped it with shredded cheese. My husband is actually taking the leftovers to work. Something is rarely does.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2010

      55

      I can't believe how much my meat-loving family loved this! I increased the recipe to feed 4 of us and used all zucchini, as that's what I had on hand. The button mushrooms were great but DH said there should be more (I had about 12 small ones), and I would love to try some baby bellos as well next time. Surprisingly, no one missed the greasy meat or starchy noodles and that comes as such a shock to me. I don't know that my photo does this recipe justice, but it was delicious & we're all looking forward to having it again soon! Served with Abm Italian Breadsticks- Grissini. Thanks so much for sharing your wonderful creation, T!Van! :D Made & enjoyed for Zaar Chef Alphabet Soup Tag Game. http://www.recipezaar.com/bb/viewtopic.zsp?t=323156&postdays=0&postorder=asc&start=0

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

    Serving Size: 1 (292 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 184.1
     
    Calories from Fat 65
    35%
    Total Fat 7.3 g
    11%
    Saturated Fat 3.3 g
    16%
    Cholesterol 15.1 mg
    5%
    Sodium 631.5 mg
    26%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 12.2 g
    48%
    Protein 10.4 g
    20%

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