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My Zucchini Lasagna recipe is a great answer to all of the zucchini from your garden!

Like I mentioned in an earlier post, we have a garden.  It is giving us crazy amounts of produce and we are loving it!  Next year we want to double or triple the size of the garden because we are enjoying doing it so much.

Anyway, we have gotten lots of zucchini from the garden.  I know a lot of people end up giving away a lot of zucchini because they just don’t know what to do with it all, but I have made it my mission to find uses for the zucchini.

Of course, if you eat zucchini the same way all of the time you will get sick of it, so we don’t!  This is one of my zucchini experiments that turned out amazingly!  Check out my zucchini lasagna!

How to Make Zucchini Lasagna

I should preface my ingredients list by saying I make my own marinara.   I usually make my marinara with 1/2-1 pound of browned ground beef in it because I like meat in it, but you could totally do it without meat if you want.

If you use my marinara recipe, you WILL have leftover sauce.  Just put it in a gallon-sized freezer bag and freeze it.  You can use it for another meal down the road. 🙂  If you don’t want to make marinara, feel free to use your favorite jarred sauce in its place (if I’m in a hurry I use Hunt’s spaghetti sauce). Still yummy! 🙂

Zucchini Lasagna Ingredients

• 2 medium zucchini, sliced into 1/8-1/4 inch thick slices (used my salad shooter 🙂 )
• 1/2 pound ground beef (browned and drained, optional)
• 15-20 slices of pepperoni
• 1-2 cups marinara or a jar of spaghetti sauce (you will only need a little bit)
• 2 cups shredded mozzarella cheese (sometimes I do 1 cup mozzarella mixed with 1 cup cheddar)
• 1/4 cup grated parmesan or finely shredded cheddar cheese
• 1 cup greek yogurt
• pinch of garlic salt

Instructions for Making Zucchini Lasagna

Spray the bottom of a 9 x 13 baking pan with cooking spray, then spread a thin layer of marinara in the bottom of the pan. (Be sure to keep your sauce layers very thin to keep your lasagna from being too wet at the bottom of the pan.)

Next do a single layer of sliced zucchini, covering the sauce completely.

Next, make a layer of the browned and drained ground beef, then a layer of pepperoni (I usually only do one layer of pepperoni in the whole lasagna, but you could do more than that if you like).

After that do a layer of cheese, another layer of zucchini slices, and then another thin layer of sauce.

On top of the sauce, sparsely place 1/2-1 tsp blobs of plain greek yogurt (you could use ricotta cheese if you don’t care for greek yogurt).  You can see in the picture below how I placed the yogurt.

Now, just keep alternating layers of all of the ingredients until the pan is just about full (I only did one layer of greek yogurt in the whole dish.  I don’t recommend doing more…keeps the flavor of the yogurt subtle, so it doesn’t overpower the lasagna).

Once your dish is pretty close to full, the top layers should be zucchini slices and mozzarella cheese.

Finally, on top of the mozzarella, you can put a thin layer of grated fresh parmesan cheese.

I like to sprinkle a pinch of garlic salt across the top of the whole lasagna.  Bake at 350 degrees for 15-20 minutes and it is done!  YUM!!!

Zucchini Lasagna

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 20 minutes 15 seconds

Total Time: 50 minutes 15 seconds

I know a lot of people end up giving away a lot of zucchini because they just don’t know what to do with it all, but I have made it my mission to find uses for this zucchini. Of course if you eat zucchini the same way all of the time you will get sick of it, so we are always experimenting with zucchini recipes! This is one of my zucchini experiments that turned out amazingly! I present…my Zucchini Lasagna!

Print

Ingredients

• 1-2 medium zucchini, sliced into 1/4 inch thick slices (used my salad shooter 🙂 )
• 1/2 pound ground beef (browned and drained)
• 15-20 slices of pepperoni
• marinara or a jar of spaghetti sauce (you will only need a little bit)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan or finely shredded cheddar cheese
• 1 cup greek yogurt
• pinch of garlic salt

Instructions

1. Spray the bottom of a 9 x 13 baking pan with cooking spray, then spread a thin layer of marinara in the bottom of the pan. (Be sure to keep your sauce layers very thin to keep your lasagna from being too wet at the bottom of the pan.)
2. Next do a single layer of sliced zucchini, covering the sauce completely.
3. Now do a layer of the browned and drained ground beef, then a layer of pepperoni, then mozzarella, another layer of zucchini slices, and then another layer of sauce.
4. (I usually only do one layer of pepperoni, but you could do more than that if you like.)
5. On top of the sauce, sparsely place 1/2-1 tsp blobs of plain greek yogurt (you could use ricotta cheese if you don't care for greek yogurt). You can see in the picture below how I placed the yogurt.
6. Next, just alternate layers of zucchini, mozzarella cheese, and marinara until the pan is just about full (I only did one layer of greek yogurt in the whole dish. I don't recommend doing more...keeps the flavor of the yogurt subtle, so it doesn't overpower the lasagna).
7. Once your dish is pretty close to full, the top layer should be mozzarella cheese.
8. On top of the mozzarella you can do a thin layer of either grated parmesan or finely shredded cheddar.
9. Finally, get a small pinch of garlic salt and lightly sprinkle it across the top of the whole lasagna.
10. Bake at 350 degrees for 15-20 minutes and it is done!

Notes

Don't want meat in it? You can skip the pepperoni if you want!

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Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 825Total Fat 46gSaturated Fat 27gCholesterol 143mgSodium 1688mgCarbohydrates 21gSugar 14gProtein 81g

Trust me…you will LOVE this zucchini lasagna recipe!  Enjoy!

See you next time!

Deb

P.S.  For other great zucchini recipes, check out my post, Zucchini Recipes You Need!

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