Thinly sliced zucchini stands in for the noodles in this easy lightened-up zucchini lasagna.

I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time, and so this healthy, low-carb zucchini lasagna was born.
For the record, my family is Italian, and we really love carbs?especially noodles. So I honestly wasn?t sure what we would think of a lasagna recipe with vegetables standing in for the noodles. But it turned out that we really enjoyed this dish! The lasagna gives you all the flavor of traditional lasagna without making you feel weighed down after finishing the meal.
When you?re a kid growing up, your parents always try to get you to eat more vegetables? and now it is the other way around!
For the zucchini lasagna, you start with a layer of tomato sauce, cover it with thinly sliced zucchini, then spread a layer of the filling on top. Repeat these steps until you?ve used up all of the filling and tomato sauce. If you happen to have any leftover zucchini?or if you bought extra on purpose because you really love zucchini?here are a few of my favorite suggestions for using up the rest:
Zucchini Banana Bread
Zucchini Brownies  (reader favorite)
Chocolate Chip Zucchini Muffins
Zucchini Chocolate Chip Bars
Zucchini is one of my favorite vegetables to use in recipes, because its mild flavor and light texture work so well in both sweet and sa...