Grilled Zucchini Lasagna (Video)
Grilled Zucchini Lasagna uses thick slices of barely-grilled zucchini instead of noodles for a low-carb and gluten-free version of lasagna! And this Zucchini Lasagna is a recipe I look forward to every year, and it can easily be vegetarian if you don’t add the sausage!
This recipe for Grilled Zucchini Lasagna is for vegetable gardeners who might be wondering how to use those huge zucchinis that suddenly seem to appear overnight when the garden is winding down. For years I’ve been making “lasagna” using zucchini in place of the lasagna noodles, and this is one of my favorite uses for those monster zucchinis so I’m reminding you about it for Friday Favorites this week to entice you to try it!
Grilling the zucchini removes some of the liquid that might otherwise make the Zucchini Lasagna too watery, and if you don’t have an outdoor grill you could certainly do this step on a stove-top grill pan (affiliate link). Of course, using zucchini instead of pasta makes a delicious version of lasagna that’s low in carbs, gluten-free, and South Beach Diet friendly, and it can also be vegetarian if you don’t add sausage to the sauce!
And if you still have lots of overly large zucchini in the garden after you make lasagna, check out my collection of Recipes for Extra Large Zucchini!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large zucchini, cut into lengthwise slices
- Olive Oil (affiliate link)
- Italian Herb Seasoning (affiliate link)
- Rao’s Pasta Sauce (affiliate link)
- Italian Sausage and chopped fresh basil to add to the sauce (optional)
- cottage cheese
- grated Mozzarella cheese
- coarsely grated Romano or Parmesan cheese
Can you make the Zucchini Lasagna with smaller zucchini?
I created this low-carb lasagna recipe to use up those extra-large zucchini that pop up in the garden every year. But if you don’t have any giant zucchinis to use, you can still make the grilled zucchini lasagna with thick slices of smaller zucchini. Just be sure to make the slices thick enough if you’re using small zucchini. And if you use smaller zucchini you can make this zucchini lasagna any time of year!
Can you make Zucchini Lasagna without an outdoor grill?
You can grill the zucchini for this low-carb version of lasagna on a Stovetop Grill Pan (affiliate link) if you don’t have an outdoor grill.
Want more low-carb lasagna ideas?
Lasagna is always a treat for anyone who’s limiting their carbs, and I’ve got a great collection of Ten Amazing Low-Carb Lasagna Recipes with delicious ideas from blogs around the web!
How to Make Grilled Zucchini Lasagna:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I use lengthwise slices of zucchini about 5/8 inch thick.
- Brush the zucchini slices on both sides with olive oil, adding a sprinkle of Italian Herb Blend if you’d like.
- Grill on the first side until you have nice grill marks, about 3-4 minutes. Then turn and cook a few minutes on the second side, until the zucchini is partially cooked but not completely soft.
- I used to make this with my Sausage and Basil Marinara Sauce, but now I’d use Rao’s Pasta Sauce (affiliate link) which has only 20 carbs in the whole jar. Use a sauce with meat or a meatless sauce, whichever you prefer. Simmer the sauce a few minutes to evaporate some of the water so you have a thick sauce.)
- Spread the cooked zucchini out on a large cutting board and use a paper towel to press down and remove as much liquid as you can.
- Beat the eggs and then mix in the cottage cheese. (Don’t skip the eggs; they help hold this together.)
- Spray the baking dish with olive oil or non-stick spray and then make a layer of the grilled zucchini.
- Cover that with half the sauce, about 1 cups of the thick sauce, or a little more if you didn’t simmer it.
- Then make a layer with half the cottage cheese mixture, followed by a layer with half the cheese.
- Repeat to make another layer each of grilled zucchini, sauce, cottage cheese-egg mixture, and cheese.
- Bake at 400F/200C for 30-40 minutes, or until the lasagna is bubbling and the top is starting to brown. I baked mine uncovered so water would evaporate, but you can cover with foil towards the end of the cooking time if it starts to look too brown.
- This Zucchini Lasagna will be juicier than regular lasagna, so let it sit at least 10-15 minutes before cutting.
More Recipes to Use Zucchini:
- Instant Pot Ratatouille
- Flourless Zucchini Muffins
- Taco Zucchini Boats
- Grilled Zucchini Caprese Salad
- Zucchini Pesto Pasta
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 4 large zucchini, cut into lengthwise slices about 5/8 inch thick (see notes)
- olive oil, for brushing lasagna slices
- Italian Herb Blend, for sprinkling zucchini before grilling (optional)
- 24 oz. Rao's pasta sauce, simmered to thicken the sauce (see notes)
- Italian Sausage and basil to add to the sauce (optional)
- 2 cups cottage cheese
- 4 eggs
- 2 cups grated Mozzarella cheese
- 1 cup coarsely grated Romano or Parmesan cheese
- Simmer sauce for a few minutes until the sauce is thickened and reduced a bit, adding some cooked Italian sausage if you prefer, then stir in the chopped fresh basil if using.
- Preheat oven to 400F. Brush grill with olive oil or spray with grill spray and preheat to high heat. (You can only hold your hand there for a few seconds at that heat.) You can also make this with a stove-top grill pan (affiliate link) that doesn't need to be pre-heated.
- While grill heats, cut zucchini into slices about 5/8 inch thick.
- Brush both sides of zucchini lightly with olive oil and sprinkle with Italian Herb Seasoning (affiliate link) if using.
- Grill zucchini slices until they’re lightly browned on both sides, but not fully cooked, about 3-4 minutes per side.
- Remove the zucchini slices to a cutting board and press lightly with a paper towel to absorb some of the moisture. (Put zucchini between two pieces of paper towel if it seems especially juicy.)
- Beat eggs in small bowl, then stir in cottage cheese.
- Spray heavy ceramic or glass deep lasagna dish with non-stick spray or olive oil.
- Then make a layer of lasagna slices, a layer with half the sauce, a layer with half the cottage cheese-egg mixture, and a layer with half the cheese.
- Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture, and remaining cheese.
- Bake 30-40 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. (I leave it uncovered so some liquid can evaporate, but you can cover it for the last part of the cooking time if you don’t want the top quite so brown.)
- Let sit at least 10-15 minutes before cutting, then cut into pieces and serve hot. (This will be a little juicier than regular lasagna, letting it sit for a few minutes will help with that.)
- This keeps very well in the fridge for several days and it might even be better re-heated, because some of the juice absorbs into the zucchini when it’s refrigerated!
- I would not recommend freezing.
I've used my Sausage and Basil Marinara Sauce many times to make the sauce for this lasagna but now I'd probably use Rao's Pasta Sauce (affiliate link) for even less carbs. You can add cooked Italian Sausage and chopped fresh basil to the sauce when you simmer it if you prefer. (Nutritional information does not include optional sausage and is calculated using the low-carb sauce I recommend.)
You need enough zucchini slices to make two layers, be careful not to cut the zucchini too thin.
It’s important to use a dish that’s fairly deep for this recipe. I used my new lasagna pan that was 12.5″ x 10″ and 3″ deep, which worked perfectly.
This recipe created by Kalyn.
Amount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 7.7gUnsaturated Fat: 7.4gCholesterol: 137mgSodium: 999mgCarbohydrates: 12gFiber: 2.5gSugar: 7.9gProtein: 21g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Of course this Zucchini Lasagna will be much lower in carbs than traditional lasagna when it’s made with low-sugar pasta sauce like Rao’s Pasta Sauce (affiliate link). And even though low-sugar sauce has some carbs and there are carbs in the cottage cheese, this recipe has only 9.5 net carbs per serving. For anyone who’s following the original South Beach Diet, this should be made with reduced fat dairy products for South Beach. This does have a fairly generous amount of cheese, so even though this would be okay for any phase of South Beach, it’s probably a personal choice treat for Phase One.
Find More Recipes Like This One:
Check out Summer Squash Recipes for more ideas to use that zucchini or use Oven Dinners to find more recipes like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Zucchini Lasagna recipe was first posted in 2008, when I had a garden and would get giant zucchini every year and wonder what to do with them. It was last updated with more information in 2023.