Just a few weeks ago I posted a few pictures of our garden on Facebook, including this one of my daughter holding quite possibly the biggest zucchini this side of the Mississippi. Ok, I’m sure there are some that get bigger, but this one was pretty big!
I had a reader ask if I ever make Zucchini Lasagna and I had to admit, I don’t! I love a delicious pan of Zucchini Muffins, my Zucchini Corn Salad is just amazingly fresh and delight, and Feta Zucchini Boats make their way on to our weekly menu quite regularly in the summer. But this year, I had more zucchini than those 3 could hold, so I had to do something!
Zucchini Lasagna only made sense, because, um, Lasagna. Who doesn’t love a delish lasagna recipe?! And anytime that I can sneak veggies into anything is a win for this Mom. Although I will say, the girls will eat almost anything zucchini that I put on their plates… they must take after me!
It’s no new thing using vegetables to replace noodles in pasta dishes. I know there are a ton of people who use zucchini in place of noodles thanks to vegetable spiralizers like this one. I haven’t broke down and bought one of those yet, but it’s been on my wish list for awhile. I like this Zucchini Lasagna recipe because you can use zucchini however you want – sliced into medallions or even sliced lengthwise to more closely resemble long pasta noodles, although it does take a bit more time and carefulness with a knife.
You’ll want to start your lasagna by roasting your zucchini. The veggie tends to hold a lot of water which can make your final dish a bit of a mess, so by roasting the zucchini slightly you dry them out so they hold their shape a bit better. Plus, they’re yummy to snack on too after they’re roasted with a little salt and pepper so make sure to add a few extras to your baking sheet!
Once everything is layered in your baking dish you’re going to have a hard time not digging right in, I know, it looks so fresh and yummy especially with that bright red Pasta Sauce. Refrain because it only gets better after it’s baked for a bit!
The deliciousness that comes out of the oven will have all of your family running to the kitchen table! While our family hasn’t went gluten-free completely, I do like to prepare recipes without gluten to help with my daughter’s eczema. This zucchini lasagna recipe won’t have anyone wondering where the noodles are… it’s yummy, gooey, cheesy perfection on a plate just like lasagna should be!
- 3 medium Zucchini
- Jar of Pasta Sauce
- Container Ricotta Cheese
- 1 pkg Mozzarella Cheese [reserve 1 cup for topping of lasagna]
- 1/2 cup Parmesan cheese
- 1 Egg
- 1tsp Garlic Powder
- 1 tsp Italian Seasoning
- Roast zucchini to get rid of some of the moisture. Slice zucchini about 1/4 inch thick, in either circle medallions or long, thin slices to resemble lasagna noodles. Rub with olive oil and season with salt and pepper and bake in 375 degree oven for 20 minutes.
- While zucchini is roasting, mix together ricotta cheese, parmesan cheese, egg, garlic powder,and italian seasoning.
- Once zucchini has slightly cooled, put first layer in a 9x13 baking dish. Top with ricotta mixture, then mozzarella cheese, then marinara sauce. Then, do another layer of zucchini, ricotta mixture, mozzarella and marinara sauce. After last marinara layer, use remaining 1 cup of mozzarella as final layer to get that golden cheese on top!
- Cover with foil and bake for 30 minutes. Uncover and bake about 15 minutes or until cheese is browned.