Name: Grilled Zucchini Lasagna
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2-3 medium zucchini sliced (not too thin) lengthwise and grilled; 6 ounces tuna (canned) ((140 grams)); 1 1/2 tablespoons bread crumbs; 1 cup shredded firm mozzarella ((100 grams)); 1 egg slightly beaten; 1/4 cup freshly grated Parmesan cheese ((25 grams)); 1 tablespoon olive oil; 1/2 teaspoon salt; 1-2 dashes black pepper; 1/2 teaspoon parsley; 2/3 cup white sauce homemade or storebought; HOMEMADE WHITE SAUCE**; 1 tablespoons butter; 1 tablespoon flour; 1/2 pinch salt; 1 1/4 cups milk ((280 grams)); 1/4 cup freshly grated parmesan cheese ((25 grams))

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This is Grilled Zucchini Lasagna is made with double cheese, tuna and spices. Whether you call this a Lasagna or a Casserole, I’m sure the whole family will love this Baked Summer Zucchini recipe.

Italian Grilled Zucchini Lasagna

Another summer and another batch of zucchini. And I have to say this summer the zucchini is really out doing itself. Not only do I have the zucchini plants that my husband planted but my mother-in-law seems to think another couple of dozen won’t hurt me either.

Needless to say I have shredded, baked, boiled, stuffed and even made a tasty Pizza with all the zucchini until I seriously can’t take anymore, along with the horrendous heat, I might add.

And when the Italian comments “hmmm zucchini again”, aaa yeah you planted the darn things and you will be eating them until October.

But even he has to admit this Grilled Zucchini Casserole is really really delicious. I pretty well make this at least once a week. I actually made it last weekend when friends came over.

I made a triple batch, thinking I would have left overs for Sunday. Sorry no leftovers for us!

How to make a Zucchini Lasagna

To start I grilled the zucchini, it’s the best way I found to eliminate that over abundance of liquid that zucchini unfortunately seems to have.
Then in a medium bowl I mixed together the filling, including cheese, tuna, some bread crumbs, an egg and of course my all time favourite, Parmesan Cheese.
When I have time to spare I whip up my own white sauce, but there are some pretty good ones on the market now so that isn’t a problem.
I made three layers of grilled zucchini, the tuna mixture, white sauce and the last layer I added another sprinkle of Parmesan Cheese.
Then I baked it for about 20-25 minutes, be sure to let it sit for about 10 minutes before cutting and serving.

What is a Lasagna?

Lasagna is usually made with an egg pasta dough, that is cut into large squares or rectangles. What is added between the layers, from Mozzarella Cheese, to Ricotta, to a Meaty Tomato Sauce depends on the Region of Italy that you are in.

But here in Italy, Italians are also substituting the pasta layers with veggies, such as this Grilled Zucchini Lasagna. And to tell the truth it’s a delicious change.

How to store a Zucchini Lasagna

Any leftover zucchini lasagna should be covered and stored in the fridge. You can re heat it either in the oven or microwave.

So if you are looking for a new dinner idea, I hope you give this Grilled Zucchini Lasagna a try and let me know what you think. Buon Appetito!

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5 from 4 votes