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Low-Carb Mexican Zucchini Lasagna

Mexican zucchini lasagna with taco-spiced beef, black beans, salsa, and a creamy cheese layer, baked until golden and melty. This low-carb Mexican lasagna swaps noodles for roasted zucchini planks so you get clear, sliceable Tex-Mex layers.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini planks
  • 4 large zucchini Sliced into thin planks for lasagna layers.
  • 1 tsp salt For sweating the zucchini and patting dry.
Mexican Beef Layer
  • 1.5 lb ground beef Taco-spiced filling.
  • 1 packet taco seasoning Use one packet.
  • 0.25 cup water For mixing with taco seasoning.
  • 1 can (15 oz) black beans Drained.
  • 1 cup corn kernels Adds sweetness and bite.
  • 1 cup salsa or Rotel tomatoes Choose either salsa or Rotel-style tomatoes.
Cheese Layer
  • 8 oz cream cheese Softened.
  • 0.5 cup sour cream Stir into the cream cheese mixture.
  • 2.5 cups Mexican cheese blend Shredded and divided; reserve for the top layer.
Toppings
  • 1 sour cream For serving on top.
  • 1 pico de gallo For serving on top.
  • 1 jalapeños Sliced, for serving.
  • 1 fresh cilantro Chopped, for serving.
  • 1 avocado Diced, for serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep zucchini
  1. Salt the zucchini planks and rest 20 minutes to draw out moisture.
  2. Pat the zucchini dry, then roast at 425°F for 10 minutes until they look slightly softened and less wet.
Cook beef filling
  1. Brown the ground beef and drain the fat.
  2. Add taco seasoning and water, then simmer for 3 minutes while it thickens slightly.
  3. Stir in black beans, corn, and salsa, then simmer briefly until the mixture is evenly combined.
Make cheese mixture
  1. Mix cream cheese and sour cream until smooth and creamy.
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, adding zucchini planks, then beef mixture, then more cream cheese mixture, and sprinkling 1 cup Mexican cheese; repeat layers and end with the remaining cheese on top.
  3. Cover with foil and bake 35 minutes, then uncover and bake 12–15 minutes until the cheese is melted and golden.
Rest and serve
  1. Rest 15 minutes before slicing so the layers hold together.
  2. Serve topped with sour cream, pico de gallo, jalapeños, cilantro, and avocado.

Notes

Pro tip: when you pat the zucchini dry after roasting, press gently—less moisture helps the layers stay firm when sliced. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot. Freezing works for up to 2 months, but texture may soften slightly after thawing. Dietary swap: for a lower-carb option closer to keto, use salsa with no added sugar (or choose a no-sugar-added Rotel) and skip any high-sugar salsa varieties.