Zucchini Lasagna

With only a few weeks of summer remaining, we have to make the last of it. One of my favorite ways to celebrate summer is by cooking with summer fruits and vegetables. For the end of summer, I think that a perfect recipe is zucchini lasagna. For the recipe, you replace regular noodles with thin slices of zucchini, taking most of the carbs out of the traditional lasagna recipe. Load the top up with cheese and marinara, or use it sparingly if you are looking for a healthier dish, and you’ve got a delicious dinner. For zucchini, the dish is extremely filling, so be prepared for leftovers!



  • to medium sized zucchini, sliced
  • 2 tbsp olive oil
  • 2 cups marinara
  • 1 cup ricotta
  • 1 cup grated mozzarella
  • parmesan to taste



  1. Wash and slice zucchini into 1/4 inch thick pieces
  2. Lightly sauté zucchini and olive oil on stove to remove unwanted moisture
  3. Fill the bottom of a pan with slightly dried zucchini slices
  4. Cover with marinara, ricotta and mozzarella
  5. Add another layer of zucchini slices
  6. Cover with sauce and cheese (if your dish is deep, you can add another layer)
  7. Sprinkle extra parmesan on top
  8. Bake at 350º for 45-50 minutes until zucchini is tender and cheese is warm and melted



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