I had a wonderful week last summer in Santorini, Greece, and fell totally in love with their elegant but robust cuisine. I was so inspired to create this zucchini lasagna after my visit and I can barely wait to share it with you! It's a healthy and light version of a classic, ideal for a quick summer night dinner or a more filling weeknight supper. So grab your trusty apron, gather your ingredients, and let's cook our way through this journey!
This recipe is very versatile; you can easily customize it to your own taste. Do you love feta? Include some crumbled feta in the ricotta mixture. Do you want to spice it up? Add some red pepper flakes to the marinara. Don't be shy to experiment and get creative in the kitchen! It's your own personal touches that will make this lasagna truly one-of-a-kind and special to your taste. Perhaps you can even add some sun-dried tomatoes, Kalamata olives, or even artichoke hearts to provide that little extra oomph of Mediterranean taste. The possibilities really are limitless!
Required Equipments
- 9x13 inch baking dish
- large bowl
- grater
- saucepan
- wooden spoon
- colander
Zucchini Lasagna with a Mediterranean Twist: Frequently Asked Questions
Zucchini Lasagna with a Mediterranean Twist
This Zucchini Lasagna with a Mediterranean Twist is a lighter, healthier take on a classic comfort food, bursting with fresh herbs and garden-fresh zucchini. It's easy to make, delicious, and perfect for a weeknight dinner!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This ensures even cooking and easy cleanup—two things every home cook loves!
- Wash and thinly slice the zucchini: Aim for slices about 1/8 inch thick. A mandoline is super helpful here, but you can totally rock this with a sharp knife. Just be patient and make sure they're fairly uniform in size.
- Sauté the zucchini: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices and sauté for about 5-7 minutes, or until they are slightly softened but still hold their shape. Don't overcook them; you still want them to have a nice bite. Season with salt and pepper.
- Prepare the ricotta mixture: In a large bowl, combine the ricotta, parmesan cheese, egg (or flax egg for vegan version), chopped fresh herbs (oregano, basil, parsley—whatever you fancy!), garlic powder, salt, and pepper. Mix well to combine. This creamy mixture is the heart of our Mediterranean twist!
- Layer the lasagna: Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Layer half of the zucchini slices over the sauce. Now, spread half of the ricotta mixture over the zucchini. Repeat with another layer of marinara, zucchini, and the remaining ricotta mixture. Finish with a final layer of marinara sauce. Make sure to snuggle the layers together to make it nice and tight.
- Bake: Cover the lasagna with foil and bake for 30-35 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly. If it starts to brown too quickly, just lower the oven temp slightly and keep an eye on it.
- Rest: Let the lasagna rest for about 10-15 minutes before slicing and serving. This helps it set up and makes it easier to serve nice, clean slices. Trust me, your guests will thank you for this little detail.
- Serve and Enjoy!: Garnish with extra fresh herbs before serving. Serve alongside a simple green salad for a complete and delightful meal! This recipe is amazing on its own, but it pairs well with crusty bread as well. Enjoy! I hope your friends are impressed!
📝 Notes
- Make sure to salt the zucchini slices after slicing to draw out excess moisture; pat them dry before sautéing.
🍎 Nutrition
Calories: 350
Protein: 15g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Calcium: 200mg
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