Grilled Zucchini Lasagna
Grilled Zucchini Lasagna is a lightened up version of the classic pasta casserole made with thin sliced zucchini in place of the pasta. An easy recipe to make low-carb and baked on the grill so you don’t have to turn on the oven.
Classic Lasagna is a favorite for Sunday dinners and family get togethers served up with green salad and garlic bread.
Grilled Zucchini Lasagna ~ Vegetarian Lasagna
Lasagna makes a hearty meal and when you substitute zucchini for pasta it lightens it up quite a bit, making it a perfect summer meal. Plus it’s a great way to use up that garden zucchini! We used our Z Grills Pellet Grill for this recipe, look for the review below.
Ingredients Needed:
- Zucchini
- Ricotta Cheese
- Mozzarella Cheese
- Egg
- Dried Oregano
- Dried Basil
- Granulated Garlic
- Kosher Salt
- Fire Roasted Diced Tomatoes
- Tomato Sauce
- Brown Sugar ~ Skip the sugar if you are doing low-carb
- Carrot ~ Finely grated, it helps cut the acidity of the tomatoes.
- Parmesan Cheese
How to Grill Zucchini Lasagna:
- Use a mandoline and slice zucchini longwise about 1/8 inch thick.
- Lay the zucchini out on a baking sheet and sprinkle with salt. Let it set for about 15 minutes, rinse and pat dry with paper towels.
- Spread the zucchini onto a dry baking sheet and bake at 300° for 10 minutes.
- This will help keep the lasagna from being watery. It is optional and for this recipe, we skipped the salting and baking the zucchini. The zucchini wasn’t mushy at all but it was not as firm as traditional lasagna.
- Next, make the filling by combining the ricotta with mozzarella, egg, oregano, basil and garlic.
- Use a medium sized bowl to make the sauce. Combine the diced tomatoes with the tomato sauce, oregano, basil, garlic and salt.
- Add the brown sugar (skip if making low-carb) and grated carrot, mixing well.
- Spoon enough sauce into a 9 x 9 inch baking pan to cover it.
- Layer with zucchini, filling the pan, it is fine to overlap.
- Spread with filling in an even layer.
- Add another layer of zucchini, sauce and ricotta.
- Repeat the layers, once more, ending with the sliced zucchini.
- Top with mozzarella and grated parmesan.
- Place on preheated grill and cook with the grill closed.
- Cook for 1 1/2 hours until cheese is melted and bubbly around the edges.
- Remove from grill and allow to rest 15 minutes before slicing and serving.
Oven Method:
- Zucchini lasagna can also be baked in the oven at 375° for 1 1/2 hours.
How to Store and Reheat:
- Zucchini lasagna can be stored in a covered pan in the refrigerator up to 4 days.
- Reheat in a foil covered pan in a 350° oven for about 15 -20 minutes.
Recipe Variations:
- Add browned ground beef or Italian sausage to the sauce for a meaty version.
- Use store bought sauce if desired.
Our daughter in law made zucchini lasagna with zucchini from her garden and our son insisted that we give it a try. We were skeptical but everyone loved it even more than the pasta version and I will be making zucchini lasagna from now on!
Z Grills 700 Pellet Grill Review:
Z Grills was kind enough to send us a pellet grill to try out. We were not compensated for the review and all thoughts and opinions are our own. We are an affiliate for Z Grills, so if you make a purchase through the following links, we will make a small amount at no cost to you.
In the Box: The Z Grills 700 Pellet Grill & Smoker with PID Controller, Meat Probes, and Hopper Clean-Out (Rain Cover Included). Free Shipping & Fast Delivery. 3 Year Warranty.
About the Z Grills 700 Grill & Smoker:
Using advanced PID technology, superior craftsmanship, and 100% all-natural hardwood pellet fuel, the 8-in-1 700D3 allows you to smoke, bake, roast, braise, sear, grill, char-grill, or barbecue to perfection.It has integrated two meat probes into the LCD digital control system, so you can check internal temperatures on the control panel without lifting the lid.
Operating with fan-forced convection cooking, the 700 Series delivers even heat distribution with no flare-ups for juicier, restaurant-quality food, right in your backyard.
Set Up: Easy to put together, comes with basic tools, we used our cordless drill. Instructions were simple to follow.
User Friendly: No matter your grilling skill level, this is the easiest grill to use. Fill the hopper, plug it in and with the simple turn of a knob, you are ready to cook in about 10 minutes.
Favorite Features: Once you set the temperature, the ZGrill easily maintains that temperature throughout the cooking process. Resist lifting the lid too often though, as it does cool down with the lid open.
- It is great for grilling everything from slow cooking briskets or ribs to quick meals like pork chops, chicken tenders and burgers. It doesn’t get too smoky so it’s also the best for grilling summer vegetables and toasting buns. You can use it in place of your oven for breads, casseroles and even desserts.
- The entire cooking surface will heat and cook evenly, so it’s great for big cookouts and feeding a crowd. I know we are going to love it for the holidays.
Cost Comparison: Z Grills have a great price point since you can buy direct from the manufacturer.
Where to Purchase: Visit Z Grills to purchase your next grill, pellets and accessories to elevate your outdoor cooking experience.
Pellet Grill Recipes:
If you are looking for a great weeknight dinner, this Zucchini Lasagna is sure to satisfy. It’s even more delicious than traditional lasagna and is a hearty meal you can feel good about feeding your family. Cook it on the grill and you won’t even heat up the kitchen this summer!
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!
Grilled Zucchini Lasagna
Ingredients
- 1 medium zucchini
- 1 tablespoon kosher salt
For the Filling:
- 16 ounces ricotta cheese
- 3 cups shredded mozzarella cheese divided
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon granulated garlic
- 1 large egg
For the Sauce:
- 14.5 ounce can fire roasted diced tomatoes
- 15 ounce can tomato sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons granulated garlic
- 1 teaspoon kosher salt
- 1/3 cup brown sugar optional
- 1 finely grated carrot
- 1/2 cup grated Parmesan cheese
Instructions
- Use a mandoline and slice zucchini longwise about 1/8 inch thick.
- Lay the zucchini out on a baking sheet and sprinkle with 1 tablespoon salt. Let it set for about 15 minutes, rinse and pat dry with paper towels.
- Spread the zucchini onto a dry baking sheet and bake at 300° for 10 minutes. This will help keep the lasagna from being watery. It is optional and for this recipe, we skipped the salting and baking the zucchini. The zucchini wasn't mushy at all but it was not as firm as traditional lasagna.
- In a bowl, mix ricotta with 2 cups of mozzarella, egg, 2 teaspoons oregano, 2 teaspoons basil and 1 teaspoon garlic.
- Use a medium sized bowl to make the sauce. Combine the diced tomatoes with the tomato sauce, 1 tablespoon oregano, 1 tablespoon basil, 1 teaspoon garlic and 1 teaspoon salt.
- Add the brown sugar (skip if making low-carb) and grated carrot, mixing well.
- Spoon enough sauce into a 9 x 9 inch baking pan to cover it.
- Layer with zucchini, filling the pan, it is fine to overlap.
- Spread with filling in an even layer.
- Add another layer of zucchini, sauce and ricotta.
- Repeat the layers, once more, ending with the sliced zucchini.
- Top with mozzarella and grated parmesan.
- Place on preheated grill at 300° and cook with the grill closed 1 1/2 hours.
- Remove from grill and allow to rest 15 minutes before slicing and serving.
Notes
Oven Method:
- Zucchini lasagna can also be baked in the oven at 375° for 1 1/2 hours.
How to Store and Reheat:
- Zucchini lasagna can be stored in a covered pan in the refrigerator up to 4 days.
- Reheat in a foil covered pan in a 350° oven for about 15 -20 minutes.
Recipe Variations:
- Add browned ground beef or Italian sausage to the sauce for a meaty version.
This is seriously comforting! Everyone loved it! Thanks for the recipe!
Made it over the weekend and it was so good.