Keto Shrimp & Crab Zucchini Lasagna

This lasagna swaps the pasta for thin zucchini strips and layers them with a ricotta filling folded together with shrimp and lump crab, sugar-free marinara, mozzarella and Parmesan. It bakes covered for 25 minutes and uncovered for another 15, until the cheese is bubbly and golden. Prep is 20 minutes, the total is 1 hour, and the dish makes 6 slices. Each slice has about 7 grams of carbohydrates, according to the card.

Save this recipe for later:

The shrimp are cooked briefly in garlic and olive oil before they go into the filling, and the crab only needs draining. That keeps the work short, and most of the hour is spent in the oven.

What Goes Into the Layers

• Zucchini (2 medium): sliced lengthwise into thin strips, they stand in for the noodles and absorb the flavors of the sauce.
• Cooked shrimp (8 ounces, peeled and deveined): quick to cook and tender when they are only heated through.
• Lump crab meat (8 ounces, drained): adds sweetness and depth.
• Ricotta (1 cup): the creamy layer that binds the filling.
• Mozzarella (1 cup) and Parmesan (1/2 cup): mozzarella melts into the cheesy top, and Parmesan adds a savory finish.
• Egg (1 large): sets the filling so the lasagna holds together when sliced.
• Garlic (2 cloves), Italian seasoning (1 teaspoon) and olive oil (1 tablespoon): the flavor base.
• Sugar-free marinara (1 cup): adds moisture and ties the layers together.
• Fresh basil: an optional garnish.

Prepping the Zucchini and Shrimp

Wash the zucchini and slice it lengthwise into thin strips, about 1/8 inch thick, with a sharp knife or a mandoline. A vegetable peeler can also make thin strips.

Zucchini releases moisture as it bakes, which can make a watery lasagna. To prevent that, sprinkle the slices with salt, leave them for about 10 minutes to draw out the water, and pat them dry with a paper towel before layering.

Preheat the oven to 375°F. Heat the olive oil in a skillet over medium heat and sauté the garlic for about 1 minute, until fragrant, without letting it burn, since burnt garlic turns bitter. Add the shrimp and cook for 2 to 3 minutes, just until heated through, so they stay tender. Take the pan off the heat and let them cool slightly. If you start with raw shrimp, make sure they are cooked through.

Layering and Baking

Mix the ricotta, egg, Italian seasoning, salt and pepper in a bowl, then gently fold in the crab and shrimp. Spread a thin layer of marinara in a 9×13 inch baking dish. Add half the zucchini, half the seafood mixture and some mozzarella. Repeat the layers with the remaining zucchini, seafood mixture and marinara, and finish with the rest of the mozzarella and the Parmesan.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 15 minutes more, until the cheese is bubbly and golden. Let the lasagna cool for 10 minutes before slicing so the layers set, then garnish with basil if you like.

Tips

• Use fresh ingredients: fresh shrimp and crab when possible, and firm zucchini for the best texture.
• Salt and drain the zucchini: it is the step that keeps the lasagna from turning watery.
• Try other seafood: scallops or lobster can be added. Spinach or mushrooms also work.

Equipment

You need a 9×13 inch baking dish (a similar-sized casserole dish also works), a skillet for the garlic and shrimp, a couple of mixing bowls, a sharp knife and cutting board, and measuring cups and spoons.

Ways to Change It

• Spinach or kale: fold chopped spinach or kale into the ricotta mixture.
• Chicken or sausage: use either, cooked, in place of the shrimp if you want a different protein.
• Other cheeses: goat cheese adds a tangy note and sharp cheddar a bolder one.

What to Serve With It

A side salad of mixed greens, cucumber and cherry tomatoes with an olive oil and vinegar dressing gives a crisp contrast. Roasted asparagus or broccoli with salt, pepper and a sprinkle of Parmesan also goes well. For drinks, sparkling water with a squeeze of lemon suits the richness, or you can finish with a cup of chamomile or peppermint tea.

Nutrition per Slice

One slice has about 320 calories, 20 grams of fat (10 grams saturated), 7 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 25 grams of protein and 600 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Assemble the lasagna up to the baking stage, cover it tightly and refrigerate for up to 24 hours. Bake it as directed, adding a few extra minutes if it is cold from the fridge.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through.

Can I freeze it?

Yes, before baking. Wrap the assembled lasagna tightly in plastic wrap and then in aluminum foil. It keeps for up to 3 months. Thaw it in the refrigerator overnight and bake as directed.

What can replace the zucchini?

Eggplant or thinly sliced bell peppers. Adjust the baking time, because different vegetables may need different times.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us