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Low-Carb Mexican Zucchini Lasagna

Mexican zucchini lasagna made in a low-carb, taco-spiced layered bake with tender roasted zucchini planks and melted Mexican cheese. This Tex-Mex zucchini bake combines browned ground beef, black beans, corn, salsa, and a creamy cheese layer for a sliceable, lasagna-style dinner.
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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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini, sliced into thin planks
  • 1 tsp salt (for sweating) Use to draw out moisture from the zucchini so the layers stay tender, not watery.
Mexican Beef Layer
  • 1.5 lb ground beef
  • 1 taco seasoning 1 packet.
  • 0.25 cup water
  • 1 can (15 oz) black beans, drained
  • 1 cup corn kernels
  • 1 cup salsa or Rotel tomatoes
Cheese Layer
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 2.5 cup Mexican cheese blend, shredded (divided) Measure as 2.5 cups total; reserve some for the top.
Toppings
  • sour cream For serving.
  • pico de gallo For serving.
  • sliced jalapeños For serving.
  • fresh cilantro For serving.
  • avocado For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the zucchini
  1. Salt the zucchini planks and rest 20 minutes to sweat out moisture, then pat dry with paper towels.
  2. Roast the zucchini on a sheet pan at 425°F for 10 minutes to remove moisture.
Cook the taco-spiced beef
  1. Brown the ground beef in a cast iron skillet, then drain any excess fat.
  2. Add taco seasoning and water, then simmer 3 minutes while stirring.
  3. Stir in black beans, corn, and salsa, and simmer until heated through, then remove from heat.
Make the cream cheese layer
  1. Mix the softened cream cheese and sour cream until smooth and spreadable.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Assemble in layers: spread a thin layer of cream cheese mixture in the bottom, add zucchini planks, add the beef mixture, add cream cheese mixture, and sprinkle with 1 cup Mexican cheese blend.
  3. Repeat the zucchini, beef, and cream cheese layers until finished, then top with the remaining Mexican cheese blend.
  4. Cover with foil and bake 35 minutes to melt the cheese and set the layers.
  5. Uncover and bake 12–15 minutes at 375°F until the cheese is melted and golden with visible bubbling at the edges.
Rest, slice, and serve
  1. Rest the baked zucchini lasagna 15 minutes before slicing so the layers hold together.
  2. Serve topped with sour cream, pico de gallo, sliced jalapeños, fresh cilantro, and avocado for the finished Tex-Mex flavor.

Notes

Pro tip: sweating and roasting the zucchini is what keeps this low-carb Mexican lasagna from turning watery—pat thoroughly before roasting and again after it comes out of the oven. Store leftovers in the fridge up to 4 days in a covered container; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can weep when thawed. For a dairy-light option, swap cream cheese with a reduced-fat cream cheese and use light sour cream, keeping the same method.