Diabetic Life,  Recipes

Low Carb Baked Italian Zucchini: Too Good For Leftovers

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What do you do when you have a giant zucchini that needs to be eaten and only a few minutes to make dinner?  You bake that bad boy up and watch your family scrape the last little bits from the pan.  No leftovers from this dinner.

Throw manners out the window and eat the last delicious bits straight from the pan.  I won’t tell your mom.

My zucchini plants suffered this year thanks to a crummy spring and nasty yellow and black beetles.  Still, we managed to pull a few nice sized zucchinis and one of my favorite things to make other than Zucchini Soup is Bakes Italian Zucchini.

This is a great recipe to make with large zucchinis that may be too tough for other recipes.  However, small zuccs work well too.  The key to this recipe is roasting the zucchini with garlic and parmesan cheese before you add the meat and sauce.  Taking this extra step will also result in your kitchen smelling incredible.

I crave old fashioned, high-carb lasagna and this honestly gets me my fix without the overfull belly feeling and the hours of skyrocketing blood sugars.  This recipe also gets my “I don’t like zucchini” children to ask for seconds of a recipe with zucchini in the name.

See I Told You Zucchini Was Yummy…

So enough chatter, it’s time to cook.  Extra credit to anyone who noticed the obscene number of times I typed the word Zucchini in the above paragraphs.  My “z” button feels overworked.

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What You Need:

  • One Large Zucchini or 2-3 Small Zucchinis
  • One Pound Ground Turkey
  • One Jar Of Your Favorite Spaghetti Sauce (I prefer Newman’s Own Brand or you could use this incredible homemade recipe Simple Roasted Tomato Sauce
  • 1-2 Teaspoons Minced Garlic
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Shredded Parmesan Cheese / 1/3 Cup Shredded Parmesan Cheese
  • 1/3 Cup Shredded Mozzarella Cheese
  • 2/3 Cup Cottage Cheese
  • 1 Teaspoon Dried Basil and Oregano (Feel free to improvise with your favorite spices)
  • Salt and Pepper Sprinkled On Zucchini While Roasting

I got this set for Christmas a few years back.  I love this set!!!  So durable, heats evenly and cleans well.

What You Do:

  • Preheat oven to 450 degrees and spray a 9×13 glass pan with cooking spray.
  • Slice Zucchini into strips.  Try to make all pieces fairly similar in size.
  • Drizzle with Olive Oil. Sprinkle with 2 Tablespoons Parmesan Cheese, Garlic and Salt and Pepper.  Place in Oven to Roast.


  • While the Zucchini is roasting begin to brown Ground Turkey in a large skillet on medium high heat.  I added any zucchini that didn’t fit in the glass pan.  You could also add other veggies like peppers or mushrooms at this point.


  • Once Turkey is thoroughly cooked, turn heat down to low.  Wait a few minutes before adding sauce and stirring to ensure that it doesn’t burn.


  • Remove Zucchini from the oven and reduce heat to 375 degrees.
  • Spread half of the meat mixture over the top of the zucchini.  Top this layer with Cottage Cheese and half of the Mozzarella Cheese and half of the remaining Parmesan Cheese.


  • Add the remaining meat mixture and top with Mozzarella Cheese and spices.
  • Return to oven and bake until top cheese is bubbly and beginning to brown slightly, approximately 15 minutes.


  • Remove from oven and let sit for a 5 minutes and serve.


Big favor to ask you…if you give this recipe a try could you please send me a picture?  I’d love to hear your thoughts and variations!!

Don’t miss any of the recipes coming out of the Sweet Basal kitchen.  Click Follow to get the Sweet Basal blog posts sent directly to your email.  

You can also follow on Facebook and Instagram using the social buttons on the left side of the screen.

Diabetic Mama of Twins fueled by my family, working out, eating, dog walking, getting lost in the woods and insulin. Writing to share the journey this Type 1 diagnosis has taken me on since 2007.


  • Diane

    I actually ran with your recipe and modified it with what I had on hand. Lean ground Sirloin and shredded Mexican style four cheese shredded fresh Parmesan cheese over top. I started with the roastered Parmesan garlic zucchini, slathered on the meat sauce topped with the cheese.
    I didn’t have mozzarella or cottage cheese besides not having ground turkey.
    Looked good and smells amazing.

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