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
Italian Grilled Zucchini LasagnaAnother 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!
Grilled Zucchini Lasagna
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)
TOPPING
- 1/4 cup freshly grated parmesan cheese (25 grams)
Instructions
- Pre-heat oven to 350° (180° celsius), lightly grease a deep (8x6 inch / 20x15 centimeter) baking dish
- Grill the zucchini on a pan grill or bbq.
HOMEMADE WHITE SAUCE
- In a small pot on medium heat melt the butter then add the flour and salt and whisk to combine, slowly add the milk and continue whisking until thickened. Remove from heat and let cool.
- In a medium bowl mix together, the tuna, bread crumbs, mozzarella, egg, Parmesan, olive oil, salt, black pepper and parsley.
PUTTING IT TOGETHER
- Drizzle the bottom of the baking dish with a tablespoon of olive oil, then top with a layer of grilled zucchini, then top with 1/3 of the tuna mixture and pour half the white sauce on top, cover with another layer of grilled zucchini, 1/3 tuna mixture and remaining half of the white sauce, cover with remaining grilled zucchini, tuna mixture and sprinkle with freshly grated parmesan, bake for approximately 20-25 minutes, let sit 5 minutes and serve. Enjoy!
Nutrition
Updated from July 9, 2015.
Owen says
I followed Nancy’s recommendation and doubled the recipe which still fitted in my lasagna dish comfortably. I also added 2 grated carrots and the kids gobbled it all up. The Mrs was also very complamentative
Rosemary says
Hi Owen, thanks glad everyone enjoyed it! Have a great week.
Nancy says
Holy Mackerel this lasagna was fabulous! I didn’t know if I would like the taste of tuna and zucchini mixed together in one dish but WOW it was good. Next time I’ll double the recipe. Thank you!
Rosemary says
Hi Nancy, thanks so much, so glad you liked it. I know I thought the same thing about zucchini and tuna when I first tried it, but it’s pretty good together!
Debbie says
Ooops, after reading your blog about this recipe, it looks like I’m on the losing end of my money!!! Lol
Rosemary says
Oh no too bad, I hope it wasn’t much! lol
Mandi says
Have you ever tried freezing this by chance? I’m looking forward to trying it!
Please advise thanks!
Rosemary says
Hi Mandi, I have never frozen this dish before, but I would say it is possible, it might be best to freeze it before baking it. Let it thaw then bake, some say you can bake frozen dishes, but I sometimes find they don’t cook right through and it can take so much longer bake. Hope that helps.
Linda says
One quick question – Does the 1 1/4 cup milk cook down to 1/2 cup white sauce? Thank you.
Rosemary says
Hi Linda, I would say a little more than 1/2 cup maybe 3/4 cups. Hope that helps.
Julie says
This recipe got my boys to eat zucchini! I don’t even think they knew they were eating it. Clean plates. I wasn’t sure about the combination of ingredients but it came together perfectly and tasted delicious! It’s a keeper, thanks.
Rosemary says
Hi Julie, so glad you and your boys enjoyed it. The combination is a bit different but it totally works. Whenever I make it it is always gone in seconds. Rosemary
Luciana says
I wouldn’t have dreamed to find such an amazing recipe when I googled zucchini and tuna! Definitely a keeper, the kids loved it! Thanks!
Rosemary says
Hi Luciana, thank you so much glad you all liked it. Have a great day!
Anna says
When I made this my taste buds where happy, happy and my stomach was dancing with joy. Also my husband said this recipe was a keeper. I kicked it up a notch and added some Havarti to the cheese and tuna mix. This is something I will make again and again. Being Italian I am always looking for new ways. to cook up an old favorite(zucchini).
Many thanks.
Rosemary says
Hi Anna, thanks, so happy to hear that, I haven’t made it in awhile because we are absolutely melting here and turning on the oven makes me want to faint! Have a great weekend.
Debbie says
I am so happy that I found this site. You make cooking Italian food easy. This recipe sounds absolutely delicious. My question comes from a bet I made with my husband. I say fresh tuna , he says canned. Please advise. Money is on the line…lol.
Rosemary says
Hi Debbie, sorry you lose, canned is used in this recipe. But thanks I did update the recipe. It would probably work with fresh flaked tuna also, so there you go. You kind of didn’t lose. 🙂
Marisa Franca says
Great recipe, Rose!! If you want to get rid of some zucchini just send it my way and I’ll make something for you in return! 🙂 I like using tuna in it. We love our tuna and would eat it every day. Along with a great recipe the pictures are excellent. Tell you what, I’ll send you some of our rain if you’ll send me some of your sunshine, deal? Have a great week.