Grilled zucchini lasagna

Grilled zucchini lasagna uses thick slices hardly any grilled zucchini instead of noodles for a low -carbohydrate and gluten -free version of lasagna! And this zucchini lasagna with noodles made from thick slices of zucchini is perfect for the late summer!

Pin the grilled zucchini lasaga to make it later!

Grilled zucchini lasagna Is a perfect recipe for vegetable gardens with those huge courgettes that suddenly appear at night when the garden ends! And this recipe for making lasagna using zucchini is one of my favorite applications for extra large zucchini, so I remind you for Friday favorites this week. And the recipe has a new video to show you how you can make it!

Grilling the zucchini removes part of the liquid that would otherwise be watery zucchini, and the taste of grilled zucchini is so good with the other flavors that make Lasagna popular. The use of zucchini instead of pasta naturally makes a wonderful version of lasagna that contains little carbohydrates and gluten -free. And this recipe can be vegetarian if you do not add sausage!

If you have a lot of zucchini in the garden or from the farmers market, I hope you love this recipe as much as I do! (If you don’t have a gigantic garden zucchini, use the largest zucchini you can find, see notes below.)

What ingredients do you need?

(This is just a list of ingredients; Scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, UU brings UU directly to the full recipe with ingredient amounts.)

Extra large zucchini, sliced in length slices
Olive oil (affiliated link)
Italian herb herbs (affiliated link)
Rao’s Map sauce (affiliated link)
Italian sausage and chopped fresh basil to add to the sauce (optional)
Cottage cheese (or use ricotta if you prefer it)
egg
grated mozzarella cheese
coarse grated Romano or Parmesan cheese

How low in carbohydrates is this recipe for zucchini lasagna?

This recipe that uses grilled zucchini slices instead of lasagna -has only 9.5 net carbohydrates per portion and 21 grams of proteins.

Can you make this zucchini lasagna with smaller zucchini?

I have made this low-carbohydrate lasagna recipe to use that extra large zucchini that appear in the garden every year. But if you don’t have a huge zucchini, you can make the grilled zucchini lasagna with thick slices of smaller zucchini. Make sure you make the slices thick enough and cut enough slices to cover the bottom of the lasagna dish twice. And if you use smaller zucchini, you can make this zucchini lasagna at any time of the year!

Can you make zucchini lasagna without an outdoor grill?

You can grill the zucchini for this low -carbohydrate version of lasagna on one Hob grill pan (Affiliate link) If you don’t have an outdoor grill.

How grilled zucchini lasagna to make:

(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, take directly to the full recipe.)

Brown the sausage like the use, add sauce and let the sauce simmer to thicken while your zucchini cook. Add fresh chopped basil to the sauce if you have something there.
Preheat the oven to 400F/200C. Preheat the grill to high.
Cut slices of zucchini in length about 5/8 inch thick. Brush zucchini slices on both sides with olive oil, add Italian spice mixture if you want.
Grill zucchini on the first side until you have grill tracks for about 3-4 minutes. Then turn and cook for a few minutes on the second side, until the zucchini is partly cooked but not completely soft.
Spread cooked zucchini on a large cutting board and use a paper towel to press down and remove as much liquid as you can.
Beat eggs and then mix the cottage cheese. (Do not skip the eggs; They help keep this together.)
Spray the baking dish with olive oil or anti-picking spray and then make a low grilled zucchini. Cover the zucchini with half the sauce.
Then make a layer with half the cottage cheese mixture, followed by a layer with half of the cheeses.
To make another layer, repeat, each of grilled zucchini, sauce, cottage cheese-egg mixture and cheese.
Bake for 30 minutes, or until the lasagna bubbles and the top starts to brown. I baked mine uncovered so that water would evaporate, but you can cover foil at the end of the cooking time when it starts to see too brown.
This zucchini lasagna will be juicier than regular lasagna, so let it sit for at least 10-15 minutes before you cut it.

Make it for a low -carbohydrate meal:

This lasagna made with zucchini can be a great meal with one of these low -carbohydrate side dishes:

Need more ideas for extra large zucchini?

If you still have too large zucchini in the garden after you have made lasagna, view my collection of recipes for extra large zucchini!

Weekend Food Prep:

This zucchini lasagna recipe has been added to a category called Weekend Food Prep where you will find recipes that you can prepare or cook at the weekend and eat during the week!

Ingredients

Ingredients:

4 large zucchini, length sliced slices about 5/8 inch thick (see nuts)
Olive oil, for brushing lasagna slices
Italian spice mixture, for Spring of Courgette before grilling (optional)
24 Oz. Rao’s pasta sauce, stewed to thicken the sauce (see nuts)
Italian sausage and basil to add to the sauce (optional)
2 cups of cottage cheese (see nuts)
4 eggs
2 cups of grated mozzarella cheese
1 cup of coarse grated Romano or Parmesan cheese

Instructions

Sudder sauce for a few minutes until the sauce is thickened and reduced a little, adding some boiled Italian sausage if you prefer it, stir in the chopped fresh basil.
Preheat the oven to 400F. Brush the grill with olive oil or spray with grill spray and heat on high heat. (You can only hold your hand there for a few seconds.) You can also make this with a stove-top grill pan (affiliated link) that does not have to be preheated.
While grill is heated, cut your zucchini into slices about 5/8 inch thick.
Brush both sides of zucchini lights with olive oil and sprinkle with it Italian herb herbs (affiliated link) If use.
Grill with zucchini slices until they are light brown on both sides, but not completely cooked, about 3-4 minutes per side.
Remove the zucchini slices to a cutting board and press light with a paper towel to absorb part of the moisture. (Place zucchini between two pieces of paper towel if it seems especially juicy.)
Beat the eggs in a small bowl and then stir in the cottage cheese.
Spray heavy ceramics or glass deep lasagna scale with anti-tank spray or olive oil.
Then make a layer of lasagna slices, a layer with half the sauce, a layer with half of the cottage cheese-egg mixture and a layer with half of the cheeses.
Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture and remaining cheese.
Bake for 30 minutes, or until the cheese is melted and brown and the mixture is slightly bubbling. (I leave it uncovered so that a liquid can evaporate, but you can cover it for the last part of the cooking time if you don’t want the top so brown.)
Let it sit for at least 10-15 minutes before cutting, cut into pieces and serve hot. (This will be a bit juicier than regular lasagna, let it sit for a few minutes.)
This stays very well in the fridge for a few days and it can be heated even better, because part of the juice absorbs in the zucchini when it is cooled!
I would not recommend the freezing point.

Notes

I would use Rao’s Map sauce (affiliated link) For this recipe, which contains few carbohydrates. You can add cooked Italian sausage and chopped fresh basil to the sauce if you simmer it if you prefer. (Nutritional information contains no optional sausage and is calculated using the low -carbohydrate sauce that I recommend.)

Use ricotta cheese instead of cottage cheese if you prefer.

You need enough zucchini slices to make two layers, be careful not to cut the zucchini too thin.

It is important to use a dish that is quite deep for this recipe. I used my new lasagna pan that was 12.5 ″ x 10 ″ and 3 ″ deep, which worked perfectly.

This recipe made by Kalyn.

Nutritional information

Yield

Sanctuary

Amount per portion

Calorie 289Totally fat 17gSaturated fat 7.7GUnsatisfied fat 7.4GCholesterol 137 mgSodium 999 mgCarbohydrate 12gFiber 2.5 gSugar 7.9GEgg white 21 g

Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.

Square image of zucchini lasagna on serving plate with baking dish in the back.

Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
Zucchini lasagna will be much lower in carbohydrates than traditional lasagna when it is made with low sugar pasta sauce such as Rao’s Map sauce (affiliated link). If you use that, this recipe only has 9.5 net carbohydrates per portion. Use for the original South Beach diet reduced fat dairy products. This has a fairly generous amount of cheese, so although this would be good for every phase of South Beach, it is probably a personal choice for phase one.

Find more recipes such as this:
View summer pumpkin recipes for more ideas to use that zucchini or use oven dinners to find more recipes like this! Use the feed type index to find more recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.

Historical notes for this recipe:
The recipe for zucchini lasagna was posted for the first time in 2008, when I had a garden and got a huge zucchini every year and wonder what to do with it. It was last updated with more information in 2025.

Pinterest image of grilled zucchini lasagna