Grilled Zucchini Lasagna is layers of grilled green and golden zucchini smothered in a turkey sausage and mushroom meat sauce, with plenty of mozzarella cheese.  This is the gluten-free way to enjoy your lasagna, and you won’t miss the pasta!

Zucchini lasagna on a white plate

Welcome to this week’s edition of Farmer’s Market Friday!  This week’s feature is none other than: zucchini. πŸ™‚


As a child, I remember trips to the fruit & veggie stand near my house every summer, where we would always pick up summer squash and plenty of zucchini.  I loved it simply steamed, or my mom would make zucchini bread.  Savory or sweet dishes make no difference to me…zucchini is one of my favorite veggies.

Zucchini lasagna in baking dish

At my local farmer’s market they have the usual green zucchini, as well as lighter green and golden yellow varietals as well.  The golden zucchini is my favorite — it’s a bit milder in flavor, and you know I love adding extra color to my dishes. πŸ™‚  That sunny yellow color in this Grilled Zucchini Lasagna just makes it scream summer to me.

Zucchini lasagna on a white plate

I grill zucchini a lot, and once I decided that I was going to make a pasta-less lasagna with it, there was no talking me out of it.  A zucchini lasagna was risky business here at my house, because I’m the biggest zucchini fan here, and everyone else can kind of take it or leave it.  I knew my kids weren’t going to like it, so I did make some pasta for them.  My husband surprised me with three words…”this is good”…and he went back for more.  I considered this a major victory. πŸ™‚

Zucchini lasagna on a white plate with fork

I’ve made this lasagna twice now, and it’s inevitable that there’s going to be a bit more liquid than usual between the zucchini and the sauce.  I’ve tried making it both ways — salting the zucchini prior to grilling to leach out excess liquid, and once without — and got exactly the same results.  It’s really no matter because the liquid can be strained using a slotted spoon if it bothers you.  The stuff is still super good. πŸ™‚

The first time I made it I used my Meat Sauce with Red Wine and Mushrooms, and the second time I used my Pasta Sauce with Turkey Sausage and Mushrooms.  They were both great, and this would work perfectly with a meatless marinara as well.  Whatever your pasta sauce preference is, it will work in this lasagna.

Zucchini lasagna in baking dish

This Grilled Zucchini Lasagna is cheesy, comforting, and satisfying, and I promise you won’t miss the pasta.  It’s a great way to get more veggies in your diet, and utilize the abundance of zucchini you may have growing in your garden.  So grill it up, bake, and enjoy this fresh summer lasagna.  It’s easy on the waistline, and it doesn’t sacrifice flavor.  You gotta love that. πŸ™‚

Zucchini lasagna on a white plate

Yield: 6-8 servings

Grilled Zucchini Lasagna {Farmer's Market Friday}

Zucchini lasagna on a white plate

Grilled Zucchini Lasagna is layers of grilled zucchini, pasta sauce and plenty of cheese! It's a great low carb way to enjoy lasagna.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 tablespoon extra virgin olive oil
  • 6 large or 8 medium zucchini, stemmed and sliced lengthwise into ΒΌ" slices (I used golden and green zucchini)*
  • salt and pepper, to taste
  • Homemade or store bought pasta sauce*
  • 1 1/2 cups grated mozzarella cheese


  • Use your favorite store bought pasta sauce or my meat sauce or pasta sauce with turkey sausage.
  • Total time above does not include preparing the pasta sauce. 
  • * It may seem like you have a lot of zucchini, but it shrinks down considerably after grilling.

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