Zucchini Lasagna (Mediterranean-Style, Cheesy & Hearty)
⏱️ Time
Prep: 20 minutes
Bake: 40–45 minutes
Serves: 4–6
🧺 Ingredients
Zucchini layers
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3–4 medium zucchini, sliced lengthwise (thin)
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½ tsp salt
Meat sauce
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1 tbsp olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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400–500 g ground beef or turkey
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1 cup crushed tomatoes or marinara sauce
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1 tsp dried oregano
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½ tsp dried basil
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½ tsp paprika
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Salt & black pepper, to taste
Cheese mixture
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1 cup ricotta or cottage cheese
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1 egg
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½ cup grated Parmesan
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1 tbsp chopped fresh parsley or basil
Topping
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1½–2 cups shredded mozzarella
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Extra parsley for garnish
👩🍳 Instructions
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Prep zucchini
Lay zucchini slices on a tray, sprinkle lightly with salt, and rest 10 minutes. Pat dry with paper towels to remove excess moisture. -
Make the meat sauce
Heat olive oil in a pan. Sauté onion until soft, add garlic (30 seconds). Add meat and cook until browned. Stir in tomatoes, oregano, basil, paprika, salt, and pepper. Simmer 8–10 minutes until thick. -
Mix the cheese layer
In a bowl, combine ricotta (or cottage cheese), egg, Parmesan, and herbs. -
Assemble
Preheat oven to 180°C / 350°F.
In a greased baking dish:-
Layer zucchini
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Spread meat sauce
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Add cheese mixture
Repeat layers, finishing with meat sauce and mozzarella on top.
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Bake
Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes until golden and bubbly. -
Rest & serve
Let it rest 10 minutes before slicing. Garnish with parsley.
🌿 Tips & Variations
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Extra Mediterranean: Add chopped olives or sun-dried tomatoes to the sauce
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Lighter version: Use ground chicken or turkey + cottage cheese
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Vegetarian: Replace meat with mushrooms & lentils
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No watery lasagna: Don’t skip salting & drying zucchini
❓Quick Q&A
Q: Can I make this ahead?
Yes—assemble, refrigerate up to 24 hours, then bake.
Q: Freezer-friendly?
Absolutely. Freeze baked portions up to 2 months.
Q: Can I add spinach?
Yes, stir chopped spinach into the cheese mixture.