Taco-style Zucchini Lasagna

Getting back in shape after a baby is sooo much harder than I imagined. In addition to reinvigorating my fitness routine (postpartum fitness post to come!), I’ve had to make a few serious changes to my diet. One of those changes is limiting my carbs — particularly, breads, potatoes, pastas, etc.

Enter: zucchini! 

Thank goodness for zoodles. I’ve eaten more zucchini and squash in the last two months than I have ever in my life. And I love it! Zucchini is such a great veggie that can be prepared in a way that makes you forget you’re not eating carbs.

One of my all-time favorite zucchini recipes is this zucchini lasagna from Skinny Taste. The pro: it’s utterly DELICIOUS. The con: it takes f-o-r-e-v-e-r to prepare.

This tex-mex version is ready in under 30 minutes thanks to a few shortcuts. 

And have I mentioned there’s cheese?! Huzzah!

Whether you’re trying to keep up your bikini bod or drop those baby lbs, this dish is just the right balance of healthy-ish and totally satisfying.

Dig in!

Taco-style Zucchini Lasagna

Serves: 6-8


1 tablespoon olive oil or avocado oil

2 large zucchini or 4 small zucchini (Note: my grocery store was low on zucchini, so I subbed yellow squash)

1 lb ground chicken

1/2 yellow onion, diced

2 cloves garlic, minced

1 15-oz. can black beans

1 teaspoon ground oregano

1 tablespoon chili powder

1/2 teaspoon cumin

Black pepper, to taste

1 cup shredded Pepperjack cheese

1/2 cup shredded Monterey Jack cheese

1 5-oz. package  baby spinach

1 15-oz. can green enchilada sauce

Fresh cilantro, chopped


Heat oven to 400 degrees F.

In a large skillet, heat olive oil or avocado oil over medium heat. Add ground chicken and onion, cooking until chicken is fully browned and onion is translucent. Add garlic and stir for another minute or two until fragrant. Mix in black beans and all remaining spices (including black pepper), and remove from heat.

Use a mandolin to slice zucchini into long, thin pieces. (You should have enough for three layers.) Set aside.

Spray a 9×13 casserole dish with nonstick spray. Coat the bottom with about a tablespoon of the enchilada sauce.

Start by adding a layer of zucchini, placing the zucchini in the pan lengthwise on the short side of the pan (similar to how you’d construct a lasagna). Then add 1/2 of the meat mixture, followed by 1/2 cup of Pepperjack, 1/2 of the spinach and about 1/3 cup of enchilada sauce. Repeat again except with Monterey Jack. 

Construct your final layer by adding the remaining zucchini, followed by the remaining enchilada sauce and the last 1/2 cup of Pepperjack. (You can use more cheese if you’re being sinful!) 

Bake in the oven for 30 minutes or until slightly browned. Remove, top with chopped cilantro, and serve.

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