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The Best Zucchini Lasagna Recipe Ever!

By 07/30/2018July 20th, 202017 Comments

Too much zucchini in your garden or from your neighbours? This is the best zucchini lasagna recipe ever! Modify to your own taste or freeze for later!

I posted an insta story of Terreeia making her amazing zucchini lasagna a couple weeks ago and got a lot of requests for the recipe! So, since it is the season and wow they get big so fast, I thought I’d post it here.

Best Zucchini Lasagna Recipe

These are just a few from our garden, the casserole dish fit two big ones sliced!

Best Zucchini Lasagna Recipe ingredients

Terreeia is a fabulous gourmet cook who collects graters (I bought her the orange one)

How to make the Best Zucchini Lasagna Recipe Ever!

First slice the regular sized zucchini lengthwise into 1/4 inch thick ribbons. Cut the oversized (canoe-sized, ha!) zucchini in half and then cut into ribbons. Use a knife or mandolin and please use care.

Zucchini has a lot of water so to remove it pour salt over the strips and let it sit for about 20 minutes then wipe or rinse off. (It won’t be salty)

best zucchini recipe

Or put in the oven to dry or grill if you prefer, just keep an eye on them so they don’t burn.

If you want them really dry, soak them in salt AND bake or grill them.

Because the garden is so abundant right now you can also look for other vegetables to add. This Swiss chard and garlic were perfect today (below). You could use spinach, kale or any other vegetable you like.

Sometimes we add sliced potatoes or roasted peppers for additional taste and texture.

Assemble and alternate layers of zucchini and other vegetables or cheese. If you alternate the layers as I’ve done in the above left photo, they stay together better.

This is bocconcini with basil and tomato sauce. Another layer is ricotta cheese with basil and a layer of mushrooms.

Finish with more parmigiano reggiano, drizzle of olive oil and fresh basil.

Zucchini Lasagna Ingredients:

  • 4 medium sized Zucchini sliced ¼” thick
  • 1 ½ cup of your favourite Marinara sauce
  • Handful of torn basil leaves
  • 1 tbsp Olive Oil
  • ½ cup Parmigiano Reggiano
  • 1 ½ cup ricotta cheese
  • 1 egg
  • 4 cups shredded mozzarella cheese
  • Salt and pepper to taste

Optional layers: Sautéed Spinach or Swiss Chard, Kale or sliced Mushrooms in olive oil and garlic, or sweet roasted red peppers, carrot ribbons, or sliced grilled eggplant, or a meat sauce if you’re not vegetarian.

Use a deep dish or 9” x12” Casserole dish


Preheat grill to medium heat and oven at 375

Slice zucchini into ¼” slices, add salt and put in colander for up to 20 minutes

Slice and chop other vegetables and grate cheese and set aside for easy assembly

To Grill dry: Add zucchini to oiled gas grill or a non-stick grill a few minutes per side and place on a plate with paper towels

To Bake dry: Spray baking sheet with oil and put in oven for 7 minutes – watch closely turn over then set on plate with paper towel

In a mixing bowl add ricotta, half the parmigiano cheese, a cup of mozzarella, 4 torn basil leaves and egg and mix to incorporate.

Add ½ cup of marinara to bottom of dish to cover and add a layer of zucchini with a sprinkle of mozzarella cheese, then spread the ricotta then add another layer of zucchini then add vegetable layer then add zucchini and continue until everything is used up or your dish is full. Add the remaining marinara sauce.

Bake for 30 minutes uncovered add the rest of the mozzarella and bake for another 10 minutes or until golden brown. Note: you could cover for the first 30 minutes but I cook uncovered to evaporate any excess water.

Remove from oven and let rest for 15 – 20 minutes.

Sprinkle with handful of parmigiana, basil, olive oil

Serves 8

Right now I’m on a green juice cleanse (to read about it, scroll to the middle of the post), it’s a tradition.

Every Winter (after the holidays are over) and Summer (because there’s so many reasons to sit on a patio and drink wine and eat good food, AND if you add a vacation to Italy, well there goes any attempt at sticking to a plan) I do a minimum 7 day juice cleanse where I lose 7 pounds.

Terreeia still makes this lasagna when we have zucchini (even if I’m not eating it) and then freezes them in single size portions in freezer bags. Makes a quick lunch or dinner in a pinch!

Hope you enjoy! Let me know if you make it and what you think!

Related posts:

My Mom’s So Easy Famous Corn Salad

Christmas Karjalan Piirakka (rice boats) from My Mom

My Sister Elizabeth’s Green Juice Recipe (scroll to the bottom)







84 pins


  • Bonnie says:

    Perfect timing Maria! Thanks Terreeia for the recipe. Lots of zucchini muffins in my freezer already. Note to self: Bonnie, you only need to plant one zucchini seed next year…

  • Pat says:

    Terreeia should write a cooking blog!

  • Chris says:

    Oh my gosh it’s 9:30am and I am now hungry!!! I’ll definitely try this recipe Sending love to you both from San Francisco! I love your blog Maria… always have (!) and your photos are fantastic.

  • Lucy says:

    Thanks for sharing you recipe Maria and Terreeia! This looks so delicious and I can’t wait to make it. We love zucchini and are also somewhat vegetarians. I bought an electric Veggettini at BBB and make spaghetti all the time. It is so easy. You can use a variety of vegetables and there are different blades so you can cut ribbons or spirals. Also I bought a cook book to make a variety of dishes. I would like to try them all.
    You definitely have become a good photographer and the pictures are so colorful and the composition is perfect! xoxo

    • Maria Killam says:

      Thanks Lucy, yes we have that spiraler too and it’s awesome for zucchini spaghetti! Maria

  • Mary-Illinois says:

    Well, that looks down right healthy! Thanks for the tips on how to dry out the Zukes. I want to try this.

  • Joanne says:

    Aren’t you lucky to have a fabulous chef working in your beautiful kitchen?

  • Carol says:

    Thankyou for sharing this and also your Moms corn recipie. Both look delicious and being on Warfarin I could eat both of them as long as I didnt add leafy greens.
    Am wondering if there is some kind of guide that you use to meet your nutritional needs and
    meal planning as vegetarians? Im interested in eating that way as soon as I get off the warfarin but not sure how to begin.

  • Love it, I’ve pinned it to my Vegetarian Keto board. Thanks for sharing the love!

  • Fran W. says:

    Looks delish! Thanks, Terreia!

  • Holly says:

    Thank you for the recipe! It looks delicious! I’ll share one back–this rattatouille is amazing and also uses in-season vegetables.

  • gmail says:

    Well, that looks down right healthy! Thanks for the tips on how to dry out the Zukes. I want to try this.

  • Brooke says:

    Thank you Terreia! Thank you Maria for putting the flour on your counter. I loved seeing a true white on your quartz ha ha. Your sister should write a juicing book and Terreia a cooking book. Maria you’ve already done your bit and I have them all. : }

  • Louise says:

    I made this tonight and loved it! I had a big batch of zucchini to use up and remembered this post and glad I did. Also I really appreciate the tips for drying out the zucchini. New and useful techniques for me. Thank you!

  • Lucy says:

    Maria this is a good inspirational post for everyone. I have had a rebounder for years and used it faithfully. I saw a demonstration at a health fair so I bought the book and the rebounder and was hooked. I also bought a juicer and used it for a long time. Like your mom and mine, we believe food is your medicine and seldom see aa doctor. The rebounder has gone by the wayside only because I bought new springs for it bccc the old ones wore out. The new springs were too tight and caused back problems however I still swear by it.

    My oldest son has become a vegan and won’t touch cheese or eggs plus any kind of meat or fish. I love your lasagna recipe.and will try it. He won’t eat it however.

    Good post as usual!

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