Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless (skinless chicken breasts or thighs, cut into 1.5-inch pieces); Salt and pepper (to taste); ½ cup all-purpose flour; 2 large eggs; 1 tablespoon milk; 1 cup breadcrumbs or panko (for extra crunch); ½ teaspoon garlic powder; ½ teaspoon paprika; Oil (for frying (or olive oil spray for baking/air frying))

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The first time I made zucchini lasagna, I’ll be honest—I didn’t expect to love it. It was during one of those summers when my garden zucchinis were growing faster than I could pick them, and I’d already exhausted the usual suspects: fritters, muffins, grilled rounds. My fridge held three tubs of ricotta that needed using, and I had some leftover tomato sauce from Sunday supper. So I tried it—layered zucchini in place of noodles, crossed my fingers, and slid it into the oven. What came out was unexpected in the best way. It didn’t try to pretend to be classic lasagna. It was its own thing: lighter, but still rich and satisfying. Since then, this zucchini lasagna has become a favorite in our house, especially when we’re craving something cozy but not too heavy. I’ve tweaked it over the years to make sure it doesn’t get watery, and now it’s one of those dishes I make on instinct—by feel and by heart. If you’ve got zucchini to use and people to feed, I hope this one finds a home in your rotation, too.

Table of Contents

Why You’ll Love This Recipe:

Naturally low-carb, but still comforting and filling
A great way to use garden zucchini
Customizable with your favorite sauces and cheeses
Leftovers reheat beautifully
Doesn’t feel like a compromise—it’s just plain delicious

Ingredients You’ll Need:

Zucchini (3 medium, sliced lengthwise): You’ll want them about 1/8 inch thick—thin enough to soften, but not fall apart. I use a mandoline slicer for consistency, but a sharp knife works fine if you’re careful. Salt and drain the slices beforehand—this is key to avoiding excess moisture later.

Ricotta Cheese (1 ½ cups): Creamy and mild. I mix in an egg, some grated parmesan, salt, and pepper to round it out. If you want it extra flavorful, throw in a little chopped basil or parsley.

Mozzarella Cheese (2 cups, shredded): This goes on top and between layers. I prefer part-skim for a nice melt without too much grease.

Parmesan Cheese (1/3 cup, grated): Just a dusting over the top brings everything together with a salty, nutty kick.

Egg (1 large): Mixed into the ricotta to help it set. You can skip it if needed, but it helps hold things together.

Marinara Sauce (2 cups): Homemade or store-bought—just make sure it’s not too watery. A thicker sauce gives you better structure.

Ground Beef or Italian Sausage (optional, about 1 lb): Totally optional, but I like to brown a little meat for the sauce when I want a heartier dish. Drain it well to keep things from getting soggy.

Olive Oil, Salt, Pepper: For seasoning the zucchini and sauce as you go.

How to Make It (Step-by-Step Instructions):

Start by prepping your zucchini. Lay out the slices on a towel or baking sheet, sprinkle with salt, and let them sit for 20–30 minutes. This draws out the excess moisture. After that, pat them dry with a clean towel. Some folks grill or roast the slices before layering—I’ve tried both, and while they help reduce water, I find the salting method works just as well with less fuss.

While your zucchini is resting, preheat your oven to 375°F and prepare the ricotta mixture: combine the ricotta, egg, a handful of parmesan, salt, pepper, and any fresh herbs you like. Then brown your meat if using, drain the fat, and mix it into your marinara sauce.

Now for the layering. Spoon a bit of sauce onto the bottom of a 9×13 baking dish—just enough to coat it. Lay down a layer of zucchini slices, slightly overlapping. Spread a layer of the ricotta mixture over the zucchini, then a sprinkle of mozzarella, followed by more sauce. Repeat this process until you run out of ingredients, finishing with sauce and a generous handful of mozzarella and parmesan on top.

Cover with foil (I tent it slightly so it doesn’t stick to the cheese) and bake for 25 minutes. Then uncover and bake for another 20–25 minutes until bubbly and golden. Let it rest for at least 15 minutes before slicing—it needs this time to set up. If you cut it too soon, it’ll fall apart (still tasty, but not pretty).

Expert Tips for the Best Results:

The biggest challenge with zucchini lasagna is managing moisture, and experience has taught me a few things. Salting and drying the zucchini slices is non-negotiable—it makes the difference between a watery casserole and one that holds its shape. If your sauce is too thin, let it simmer and reduce a bit before layering. Also, don’t overload the ricotta layer—it’s rich and spreads best when warm. Finally, give it that resting time before serving. It might seem like a small thing, but it’s the secret to clean slices and a well-structured dish.

Variations & Substitutions:

I’ve played around with this recipe more times than I can count. When I’m cooking for vegetarians, I skip the meat and bulk up the sauce with sautéed mushrooms and chopped spinach. I’ve also made a version with a béchamel-style white sauce instead of marinara, layered with roasted garlic and goat cheese—unexpected but so good. For a dairy-free version, I’ve used cashew ricotta and vegan mozzarella, and it still turned out creamy and flavorful. One time I didn’t have ricotta, so I used cottage cheese blended with a bit of cream cheese—it was a little looser, but no one complained.

Serving Suggestions:

This zucchini lasagna holds its own, but I usually serve it with a crisp green salad tossed in a lemony vinaigrette. A hunk of crusty bread never hurts, especially to mop up the sauce. When I’m feeding a crowd, I’ll add roasted vegetables or a simple antipasto plate to the table. It’s also lovely alongside a glass of red wine on a quiet night in—just you, the lasagna, and a little candlelight.

Storage & Reheating Instructions:

Once cooled, I store leftovers in the fridge in a covered dish—they keep well for up to four days. To reheat, I use the oven when I have time (350°F, covered, about 20 minutes), but the microwave works just fine for a quick lunch. The texture does soften a bit over time, but the flavors deepen, and honestly, I sometimes think it tastes even better the next day. This lasagna also freezes well—just wrap tightly, and reheat from frozen or thaw overnight in the fridge.

Recipe FAQs :

Can I make this ahead of time?
Absolutely. I often assemble it in the morning or even the night before, cover tightly, and bake it fresh when needed. Just add a few extra minutes to the bake time if it’s going in cold.

How do I keep it from being watery?
Salt the zucchini slices and let them sit for at least 20 minutes, then pat them dry. Also, make sure your sauce isn’t too thin, and let the lasagna rest before slicing.

Can I make it vegetarian?
Yes, easily. Just skip the meat and maybe add some chopped mushrooms, lentils, or spinach to the sauce for extra heartiness.

What if I don’t have ricotta?
Cottage cheese blended with a little cream cheese works in a pinch. It’s a bit looser, but still tasty.

Can I freeze leftovers?
Yes! I wrap individual slices and freeze them for up to two months. Reheat in the microwave or oven—just add a bit of extra time if heating from frozen.

Conclusion:

Zucchini lasagna might not be the classic version you grew up with, but it has a charm all its own—fresh, comforting, and surprisingly satisfying. It’s become a mainstay in my kitchen not just because it’s lighter, but because it’s delicious. I hope you give it a try, whether you’re swimming in summer squash or just looking for a new spin on an old favorite. If you do, come back and tell me how it went. I love hearing from other home cooks—your tweaks, your triumphs, and even your flops. That’s how good recipes become great ones: by being cooked, shared, and loved.