Zucchini TVP Lasagna (The Zone diet) | dietplan-101.com

Lasagna that is low carb, gluten-free and vegan, made with layers of zucchini and TVP. This elegant dish can be served as a main course or appetizer.

TVP Powder

TVP (Textured Vegetable Protein, a.k.a. textured soy protein, soy meat, or soya chunks) is a defatted soy flour product, which is usually used as a meat substitute (or vegan meat).

This recipe serves 2 and each serving is 4P, 4F, and 3C.

Check out our article to know more about the Zone Diet.


  • 2 medium zucchini (cut lengthwise into 3 slices each)
  • 3 tsps olive oil
  • 6 mushrooms (sliced)
  • 1/2 cup chopped Spanish onion
  • 5 tbsps TVP* [or 1/2 cup veggie ground round]
  • 1 cup low-fat spaghetti sauce
  • 2 tbsps tomato paste
  • sweet basil, oregano, garlic (to taste)
  • 1/3 cup low-fat (1%) cottage cheese
  • 1/4 cup egg beaters
  • 1/2 cup shredded 3-cheese blend
  • 2 tbsps light parmesan


  1. Lightly brush zucchini slices with olive oil and broil for about 5 minutes until tender.
  2. Preheat the remaining olive oil in a non-stick pan.
  3. Sauté the sliced mushrooms and chopped onion until the onion is softened.
  4. Add in the TVP (or veggie ground round) and cook for another 2 minutes.
  5. Add in the spaghetti sauce, tomato paste, and herbs, then heat the mixture thoroughly.
  6. Mix cottage cheese and egg beaters in a bowl.
  7. Preheat the oven to 350°F/175°C.
  8. Put some sauce mixture at the bottom of a non-stick bread loaf pan, then top with 2 slices of zucchini.
  9. Top again with 1/3 sauce mixture, 1/3 cottage cheese mixture, and 1/3 shredded cheese.
  10. Repeat the same twice, then end with parmesan cheese on the top.
  11. Cover the pan with aluminum foil and bake in the preheated oven for half an hour.
  12. Remove the foil and bake for another 20 minutes.
  13. Remove from oven and let it stands for 10 minutes covered with foil.
  14. Serve each serving with some salad (1C) to make it a 4-Zone Block meal.