Grilled Zucchini Lasagna {Farmer’s Market Friday}

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!

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


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.

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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. 🙂  That sunny yellow color in this Grilled Zucchini Lasagna just makes it scream summer to me.

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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. 🙂

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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. 🙂

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.

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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. 🙂

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Grilled Zucchini Lasagna
Prep time
Cook time
Total time
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!
Serves: 6-8 servings
Grill the Zucchini:
  1. Preheat the grill, and brush the grill grates with canola oil. Toss the zucchini slices with the tablespoon of olive oil, salt, and pepper until well-coated. Grill over medium high heat 3-4 minutes per side or until the zucchini have grill marks and are tender. Remove from the grill and set aside.
  2. Preheat the oven to 350 degrees. Spray an 8x8" baking dish with canola spray, and pour just enough sauce into the bottom of the pan to cover. Layer the zucchini squash either lengthwise or width-wise, depending on the size of the zucchini until the sauce is covered. Pour ⅓ of the remaining sauce over the zucchini, and sprinkle with ⅓ of the cheese. Repeat with 2 more layers, ending with the cheese. Bake covered with aluminum foil for about 20 minutes, remove the foil, and continue baking another 10-15 minutes or until golden brown and bubbly. Remove from the oven and let stand 10-15 minutes before serving. Enjoy!
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. If you have leftovers, enjoy it in sandwiches, salads, etc.

*You can use a mandolin if you want to slice the zucchini more precisely, but I did it freestyle and just aimed for ¼" thick. If you slice a few a bit thicker than the rest, just grill them a little longer!

*I used 1 cup of cheese and that was plenty for me, but if you like your lasagna extra cheesy, add another ¼-1/2 cup.

Recipe by Flavor the Moments.



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