Grilled Zucchini Parmesan Lasagna
Grilled Zucchini Parmesan Lasagna is a lighter, low-carb alternative to traditional lasagna. This dish substitutes thinly sliced, grilled zucchini for lasagna noodles, layered with rich tomato sauce, creamy ricotta, melted mozzarella, and grated Parmesan. It combines the flavors of a classic lasagna with the smoky, slightly charred taste of zucchini, perfect for summer dinners or when you’re seeking a more veggie-focused, gluten-free meal.
Ingredients:
3 large zucchinis, thinly sliced lengthwise
2 cups marinara sauce
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 tablespoons olive oil
2 cloves garlic, minced
Fresh basil leaves (optional, for garnish)
Salt and pepper, to taste
Instructions:
Preheat grill: Heat the grill to medium-high. Lightly brush the zucchini slices with olive oil, and season with salt and pepper.
Grill the zucchini: Grill the zucchini slices for about 2-3 minutes per side, or until they have grill marks and are tender. Set them aside on paper towels to drain any excess moisture.
Prepare the ricotta mixture: In a mixing bowl, combine ricotta cheese, egg, minced garlic, salt, and pepper. Mix until smooth and set aside.
Assemble the lasagna: Preheat the oven to 375°F (190°C). In a baking dish, start with a thin layer of marinara sauce, followed by a layer of grilled zucchini slices. Spread a layer of the ricotta mixture over the zucchini, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese on top is golden and bubbly.
Cool and serve: Let the lasagna cool for 5-10 minutes before slicing. Garnish with fresh basil if desired, and serve warm.
Notes:
Zucchini moisture: Grilling the zucchini helps remove excess water, but you can also lightly salt the slices and let them sit for 10 minutes before grilling to draw out more moisture.
Cheese substitute: For a creamier filling, you can mix ricotta with mascarpone or add more mozzarella.
Customizations: Feel free to add cooked ground meat or sausage to the marinara sauce for a heartier dish. For extra flavor, layer in sautéed spinach or mushrooms.
Storage: This dish stores well in the refrigerator for up to 3 days. Reheat in the oven for best results, or enjoy leftovers cold!