Grilled Zucchini Lasagna made with layers of garden fresh zucchini sliced lengthwise; then grilled and layered with your favorite marinara sauce, Ricotta and Mozzarella cheeses.
There’s something about the combination of marinara sauce and melted Mozzarella cheese that everyone just loves. But eating meals like this can also be heavy; especially in lasagna recipes because most of the time the vegetable is breaded and fried first like they were here in my eggplant and zucchini parmesan recipes. So I decided to lighten up one of our favorites by making a Grilled Zucchini Lasagna instead.
This is the perfect time of year to make this recipe too because garden fresh zucchini is in abundance. I also like the fact that there are no breadcrumbs or pasta in this recipe so it’s also gluten free.
For this recipe you’ll need zucchini (obviously 🙂 ), your favorite marinara sauce (either homemade or store bought), shredded Mozzarella cheese (I used part skim), Ricotta cheese (also part skim), egg, garlic powder, parsley, and basil.
First, you’ll want to wash the skins on your zucchini really well to remove any excess dirt; then cut off both ends. Cut the zucchini in half horizontally; then stand it up on it’s side and slice it in 1/2-inch slices vertically. Repeat for both zucchini.
Next, preheat your grill. You can use either an outdoor or your indoor grill; which is what I used for this recipe. If using an indoor grill, spray the top and bottom grates with cooking spray; then grill your zucchini until there are grill marks on both sides. Try not to cook it too long as you don’t want them to be too mushy.
While the zucchini is grilling, you can make the cheese mixture by combining the ricotta cheese, egg, garlic powder, parsley, basil and some of the Mozzarella cheese. Mix will until the cheese is smooth.
[click_to_tweet tweet=”Grilled Zucchini Lasagna made with layers of garden fresh zucchini sliced lengthwise; then grilled and layered with your favorite marinara sauce, Ricotta and Mozzarella cheeses. #zucchini #lasagna #italianfood #glutenfree” quote=”Grilled Zucchini Lasagna made with layers of garden fresh zucchini sliced lengthwise; then grilled and layered with your favorite marinara sauce, Ricotta and Mozzarella cheeses.”]Once your zucchini is grilled, it’s time to assemble the lasagna. First, place some of the sauce on the bottom of your baking dish. For this recipe, I used a 8x8x2 oven safe baking dish. Next, place half of your grilled zucchini on top of the sauce.
After the zucchini is in the pan, top it with half of the ricotta cheese mixture and some Mozzarella cheese. Repeat sauce, zucchini, ricotta cheese mixture for the second layer, but add the remaining Mozzarella cheese on top and sprinkle with some chopped parsley.
This entire process should only take about 20 minutes from start to finish. Finally, place the casserole dish in a preheated 350 degree F oven for 30 minutes or until the cheese is melted and bubbling hot.
We got four servings out of this Grilled Vegetable Lasagna and my family loved it. The lasagna was filling, but not heavy like other lasagnas that have pasta and breadcrumbs throughout the layers. I served ours with a tossed salad for a meatless meal this particular evening, but you could also use this as a side dish. ~Enjoy!
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Grilled Zucchini Lasagna made with layers of garden fresh zucchini sliced lengthwise; then grilled and layered with your favorite marinara sauce, Ricotta and Mozzarella cheeses.
- 2 lg. Zucchini
- 2 c. Marinara Sauce
- 1 c. Part Skim Ricotta Cheese
- 1 lg. Egg
- 1/8 tsp. Garlic Powder
- 1 tbsp. Fresh Parsley, chopped (plus more for garnish)
- 1 tbsp. Fresh Basil, chopped
- 2 c. Mozzarella Cheese, shredded; dived
First, wash the skins on your zucchini really well to remove any excess dirt; then cut off both ends. Cut the zucchini in half horizontally; then stand it up on it's side and slice it in 1/2-inch slices vertically. Repeat for both zucchini.
Next, preheat your grill. (You can use either an outdoor or your indoor grill; which is what I used for this recipe. If using an indoor grill, spray the top and bottom grates with cooking spray.)
Grill your zucchini until there are grill marks on both sides; approximately 2-3 minutes per side. Try not to cook it too long as you don't want them to be too mushy.
While the zucchini is grilling, you can make the cheese mixture by combining the ricotta cheese, egg, garlic powder, parsley, basil and some of the Mozzarella cheese. Mix will until the cheese is smooth.
Once your zucchini is grilled, it's time to assemble the lasagna. First, place some of the sauce on the bottom of your baking dish. (For this recipe, I used a 8x8x2 oven safe baking dish.) Next, place half of your grilled zucchini on top of the sauce.
After the zucchini is in the pan, top it with half of the ricotta cheese mixture and some Mozzarella cheese. Repeat sauce, zucchini, ricotta cheese mixture for the second layer, but add the remaining Mozzarella cheese on top and sprinkle with some chopped parsley.
Finally, place the casserole dish in a preheated 350 degree F oven for 30 minutes or until the cheese is melted and bubbling hot.
*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate.
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