Mediterranean Zucchini Lasagna
This Mediterranean-style zucchini lasagna replaces pasta sheets with thinly sliced zucchini, layered with a savory tomato sauce, creamy herbed ricotta, and melted mozzarella. It’s light yet comforting, packed with protein, and bursting with sun-drenched Mediterranean flavors — a perfect balance of healthy and hearty.
⏱ Time
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Ingredients
For the Zucchini Layers:
2 large zucchinis, thinly sliced lengthwise (using a mandoline or peeler)
Salt, for sprinkling
Olive oil, for brushing
For the Tomato Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes or tomato puree
1 tbsp tomato paste
½ tsp dried oregano
½ tsp dried basil
¼ tsp chili flakes (optional)
Salt and pepper, to taste
For the Ricotta Layer:
1 cup ricotta cheese (or cottage cheese, blended until smooth)
¼ cup grated Parmesan cheese
1 egg
2 tbsp fresh parsley or basil, chopped
Salt and black pepper, to taste
For the Topping:
1 cup shredded mozzarella
2 tbsp grated Parmesan
Optional: a few Kalamata olives or sun-dried tomatoes on top for a Mediterranean touch
Instructions
1. Prepare the Zucchini
Slice zucchinis lengthwise into thin strips.
Lay them on paper towels, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
Pat dry thoroughly. (This prevents a watery lasagna.)
Optionally, grill or bake slices for 3–4 minutes per side to dry them slightly.
2. Make the Tomato Sauce
Heat olive oil in a pan over medium heat.
Add onion and sauté 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
Simmer for 10–15 minutes, stirring occasionally, until thickened.
Taste and adjust seasoning.
3. Mix the Ricotta Layer
In a bowl, combine ricotta, Parmesan, egg, herbs, salt, and pepper.
Stir until smooth and creamy.
4. Assemble the Lasagna
Preheat oven to 375° F(190°C).
In a baking dish, spread a thin layer of tomato sauce.
Add a layer of zucchini slices, slightly overlapping.
Spread some ricotta mixture, then sauce, and sprinkle mozzarella.
Repeat layers until ingredients are used up, finishing with sauce and mozzarella on top.
Sprinkle with Parmesan.
5. Bake
Bake uncovered for 35–40 minutes, until bubbly and golden on top.
Let rest 10–15 minutes before slicing (helps set the layers).
Notes & Tips
If your lasagna turns out watery, it’s usually from undrained zucchini — pat slices dry well or grill them lightly first.
For more protein, add ground turkey or chickpeas to the tomato sauce.
Add chopped spinach, artichokes, or roasted red peppers for extra Mediterranean flair.
Make it vegetarian by keeping the sauce meat-free, or low-carb by skipping cheese layers if desired.
️ Serving Suggestions
Serve with a side of Greek salad or roasted vegetables.
Pair with garlic herb bread or couscous salad for a full meal.
A drizzle of basil pesto or olive tapenade on top makes it even more Mediterranean.
Nutrition information
Calories: ~320 kcal
Protein: 21g
Carbohydrates: 12g
Fat: 22g
Fiber: 3g
Sugar: 6g