Paleo Diet Raw Zucchini Lasagne

Paleo Diet Raw Zucchini Lasagne

Paleo Diet Raw Zucchini Lasagne

Here is the latest paleo diet offering from superstar celebrity chef and paleo authority Pete Evans. 

Raw Zucchini Lasagna with Pesto, Olives and Tomato

This is a fun and fresh recipe that you won’t tire of all year round! I recommend making a big tray so you can take some to work to share and I can bet you they will forever grateful.


You can add some lightly cooked prawns or even layer it with leftover roast lamb or chicken. Even wild smoked salmon or hot smoked trout will work for some quality protein. You could also crumble some boiled eggs over the top with a drizzle of extra virgin olive oil.

 Serves: 6

Preparation time: 2 hours 15 minutes

Difficulty: Easy / medium

Course Entrée/ Main:

Cuisine: Modern/ Italian

Allergens: Nuts


5 large zucchinis (also known as courgettes)

1 bunch basil leaves

12 cherry tomatoes, quartered

2 tablespoons lemon juice

80 ml (2½ fl oz/ 1/3 cup) good quality extra virgin olive oil, plus extra for brushing

1 tablespoon parsley, finely chopped

1 clove garlic, finely chopped

Baby purple and green basil, to garnish (optional)

400 g (14 oz) cashew cheese or macadamia cheese

Tomato olive pesto

½ head of broccoli florets – about 300 g (10½ oz)

½ cup green Sicilian olives, pitted

200 g (7 oz) semi-dried tomatoes

3 vine ripened tomatoes, deseeded and chopped

200 g (7 oz) button mushrooms

1 tablespoon tomato paste

1 long chilli, deseeded and chopped

1 sprig rosemary, chopped finely

6 tablespoons good quality extra virgin olive oil

1 tablespoon red wine vinegar

2 garlic cloves, chopped

Sea salt and pepper, to taste

Paleo Diet Raw Zucchini Lasagne

To make the lasagna sheets, very thinly slice the zucchini into strips using a mandolin or sharp knife to approximately 2mm thick. Set aside.

To make the pesto, place all pesto ingredients in a food processor and blend until smooth. Add a little water or oil if needed. Season with sea salt and freshly ground pepper.

Using a 14 x 22 cm (5 ½ x 8 ½ inch) deep rectangular dish or tray, arrange 6 – 8 slices of the zucchini sheets lengthways in a single layer, slightly overlapping to cover the dish. Brush with a little extra virgin olive oil and sprinkle with a touch of sea salt.

– Evenly spread 8 tablespoons of pesto on the zucchini layer and then sprinkle a few torn pieces of basil.

– Place another layer of zucchini slices on top of the basil in a single layer and brush with a little extra virgin oil and season with sea salt.

– Spread 6 tablespoons of cashew cheese on the second layer of zucchini sheets, then evenly place another layer of zucchini sheets on top and spread with another 6 tablespoons of pesto and torn basil over the top.

– Repeat this process one more time or until you have used up all the ingredients, but reserve some zucchini for the top.

– Finally, lay the final layer of zucchini on top, brush with a little oil and season with sea salt and place in the freezer and freeze for 2 hours or until frozen.

Freezing the lasagna makes it easier to portion the lasagna into neatly cut pieces.

When the lasagna has frozen, remove the lasagna from the dish and place on a chopping board. Cut into 6 even portions and return to the fridge to thaw for one hour.

Just before serving, place the garlic, lemon juice, extra virgin olive oil and parsley in a bowl and whisk well to combine. Add the cherry tomatoes and toss through the dressing. Season the tomatoes with sea salt and freshly cracked pepper.

Place the lasagna onto serving plates, then top with the tomato salad and drizzle a little more dressing over the lasagna.

Finish with some baby basil leaves, pinch of sea salt and some freshly cracked pepper.

Thermomix Version

Cashew / Macadamia Cheese:

Place macadamias, lemon juice, salt and pepper into the Thermomix bowl and blend 6 sec/speed 6. Scrape down lid and sides of bowl.

Add water and blend again for 1 minute, turning dial slowly up to speed 6. Scrape down lid and sides of bowl. Turn dial slowly up to speed 6 again for another 30 seconds, or until smooth.


Place all pesto ingredients into Thermomix bowl and blend 1 minute/speed 9.


Place parsley and garlic into Thermomix bowl and chop 2 sec/speed 7. Scrape down sides of bowl and add lemon juice and olive oil and mix 10 sec/speed 4.

Mix with cherry tomatoes in a bowl, and season with salt and pepper.

Assemble lasagna as per instructions above.


The Paleo Way 10 Week Activation Program is a vibrant health, weight management and fitness program, tailored to a Paleo lifestyle. It teaches you the synergy between eating good food, moving your body every day and looking at the positive sides to life. The secrets to a healthier and happier life.

Reclaim your health at The Paleo Way!

Connect with WatchFit Expert Pete Evans