This versatile summer vegetable can be transformed into an Italian, American, or even Mexican-style casserole just by layering some different ingredients.
Our family is a big fan of zucchini and growing up my dad always grew it in our yard, the memories of this dish are priceless.
During the summer we bake lots of Zucchini Bread, make Zucchini Roll-ups, and love Fried Zucchini which is dipped in fresh marinara sauce, it's out of this world!
This recipe is perfect for a lighter meal, especially during warmer weather, and it can even be made in a slow cooker!
Check out the many filling suggestions below and there's even a favorite pan we love to use to make 3 different kinds.
If you're in a hurry you can even make a semi-homemade zucchini casserole using some bottled sauce instead of making homemade tomato sauce to save some time!
Scroll down to the recipe card and just hit print to avoid the ads, tips, and information about this recipe on the printable recipe card below.
Zucchini Combinations and Filling Ideas
- sauteed crushed meatballs or loose cooked sausage, tomato sauce, shredded mozzarella
- ricotta mixed with fresh chopped parsley, mozzarella, Romano cheese grated
- crushed meatballs, loose cooked sausage, mozzarella, and grated Romano
- a combination layer of ricotta, crushed meatballs, and cooked loose sausage, mozzarella, and grated Romano cheese
- make a taco lasagna with refried beans, taco meat, and cheddar cheese
- for all vegetables, thinly sliced peppers, mushrooms, and chopped onions, layer with cauliflower rice, broccoli chopped and sliced plum tomatoes use various cheeses of choice and tomato sauce
- cooked sliced chicken, tomato sauce, mozzarella, and Parmesan cheese layered with zucchini
- pepperoni, tomato sauce, mozzarella, Parmesan layer with zucchini
- leftover cooked meats IE: steak, roasts, and pork, layered with peppers, Swiss cheese, caramelized onions, and zucchini
- seafood lasagna add cooked shrimp, scallops, and crab with shredded mozzarella or another cheese, and layer with zucchini and tomato sauce
- for this 3-tray lasagna pan in the photo above you can purchase that through our affiliate link here, we do make a small commission and will not affect your purchase
Tools
- Sharp knife
- Mandolin
- Measuring cups and spoons
- Baking dish
- Cutting board
- Bowls for mixing
- Saucepan
- Parchment paper
- Wooden spoon
- For a variety see the 3 Tray Lasagna Pan found online
Shopping List Needed
scroll down to the recipe card for exact measurements
- zucchini
- ground beef or ground turkey
- crushed tomatoes
- fennel seed ( give this a sausage flavor)
- fresh minced garlic
- dried oregano
- whole milk ricotta cheese
- Parmesan and Romano blended grated cheese
- whole milk mozzarella or more
- egg
- salt and pepper, cayenne pepper to taste
- small handful of freshly chopped parsley and basil and more for garnishing
Other Tips and Suggestions
- Make it meatless
- Use any kind of squash or eggplant
- Substitute beef for ground turkey or venison
- For a quicker version use bottled sauce instead of homemade
- Use low-fat products to cut calories IE cheeses
- If using a frozen version and you have made two, scoop off any excess water while baking that
- comes to the top or allow to thaw overnight in the refrigerator and drain any water before baking, it won't interrupt the flavor but you don't want the sauce watery
- This will keep 2 months in the freezer
- To reduce water in zucchini lay it out on a paper towel and lightly salt each strip drain and proceed
- Use bottled sauce to save time
- For Vegetarian substitute sauteed fresh spinach instead of meat
- For seafood lovers, add shrimp instead of meat
- Make the zucchini slices around 1/4 of an inch thick and one other tip for less water is to grill them first, however, I just salt them on paper towels.
Pan To Use:
- Disposable or Deep Casserole Lasagna 13 x 9 lasagna pan
- 2- 9-inch square pans 1 to put in the freezer for next time
- Can be done in an oval-style 5-quart slow cooker see notes below
- 3-tray lasagna pan in the photo above you can purchase that through our affiliate link here, we do make a small commission and will not affect your purchase
Cooking Methods:
- Baked in a preheated 350-degree hot oven for 45 minutes
- Layered in a slow cooker cook on high for 3 hours
- Instant pot on the slow cooker mode same as a regular slow cooker
- Toaster oven for 35 to 40 minutes using a 9x9 disposable pan
- Allow more time if you have a frozen one (20 minutes additional time)
Other Zucchini Recipes To Try:
Baked Stuffed Zucchini
Baked Haddock with Shrimp and Zucchini
Zucchini Tomato Tart
Zucchini Tips and Tricks
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Zucchini Lovers!
You are seriously missing out if you haven't tried this, we love using Eggplant or even yellow squash too, so use those healthy fresh summer vegetables and make them into a glorious Italian casserole.
You will love how easy this is and just follow my simple steps on how to make this Easy Baked Zucchini Lasagna, it's so good!
Good or bad we love your comments, so do stop by and let me know how you like this recipe.
Easy Baked Zucchini Lasagna
Yield: 8
Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour
This is a lighter summer meal using zucchini instead of pasta layered with a bolognese quick sauce, cheeses, and baked. When zucchini is in abundance this is a delicious way to serve it.
Ingredients
- 4 large zucchini
- 2 pounds of ground beef or use crushed meatballs and loose cooked sausage mixed
- 28-ounce can of crushed tomatoes
- 1 teaspoon fennel seed ( give this a sausage flavor)
- 4 cloves of fresh minced garlic
- 1 teaspoon dried oregano
- 1- 15-ounce container of whole milk ricotta cheese
- 1 cup Parmesan and Romano blended grated cheese
- 2 cups whole milk mozzarella or more
- 1 egg
- salt and pepper, cayenne pepper to taste
- small handful of freshly chopped parsley and basil and more for garnishing
Instructions
- Prepare the pan you're using by either spraying it with cooking oil or using parchment paper for easy cleanup.
- Slice your zucchini lengthwise into slices using a sharp knife or use a mandolin'.
- Lay the sliced zucchini on paper towels and salt them to drain excess water.
- Make your bolognese sauce by adding the meat to a frying pan and saute with garlic until pink is gone.
- Add crushed tomatoes, fennel, oregano, basil, salt, pepper, and cayenne if using, and simmer for 25 minutes on low heat.
- In a medium bowl add the ricotta and mix the ricotta cheese, chopped parsley, parmesan, egg, and some salt and pepper.
- Start with adding a scoop of bolognese sauce to the prepared casserole dish.
- Place your zucchini slices on top of the tomato sauce, then start to layer with the ricotta sprinkling with mozzarella cheese, and zucchini sauce, and repeat.
- Bake for about 35 to 45 minutes, depending on pan size.
- Broil the top so the cheese browns for around 5 minutes on low broil heat.
- Serve with red pepper flakes, more cheese, and freshly chopped basil.
- Tips:
- This will keep 2 months in the freezer
- To reduce water in zucchini lay it out on a paper towel and lightly salt each strip drain and proceed
Notes
Zucchini Combinations and Filling Ideas
- sauteed crushed meatballs or loose cooked sausage, tomato sauce, shredded mozzarella
- ricotta mixed with fresh chopped parsley, mozzarella, Romano cheese grated
- crushed meatballs, loose cooked sausage, mozzarella, and grated Romano
- a combination layer of ricotta, crushed meatballs, and cooked loose sausage, mozzarella, and grated Romano cheese
- make a taco lasagna with refried beans, taco meat, and cheddar cheese
- for all vegetables, thinly sliced peppers, mushrooms, and chopped onions, layer with cauliflower rice, broccoli chopped and sliced plum tomatoes use various cheeses of choice and tomato sauce
- cooked sliced chicken, tomato sauce, mozzarella, and Parmesan cheese layered with zucchini
- pepperoni, tomato sauce, mozzarella, Parmesan layer with zucchini
- leftover cooked meats IE: steak, roasts, and pork, layered with peppers, Swiss cheese, caramelized onions, and zucchini
- seafood lasagna add cooked shrimp, scallops, and crab with shredded mozzarella or another cheese, and layer with zucchini and tomato sauce
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