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.
Servings: 6 Servings
Calories: 369kcal
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.
Nutrition
Serving: 1g | Calories: 369kcal | Carbohydrates: 29g | Protein: 25g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 1823mg | Fiber: 4g | Sugar: 17g