Zucchini Lasagna

I couldn’t come up with a better name. Besides, the recipe was inspired by lasagna’s layers.

You can also make this recipe with eggplants or potatoes instead of zucchini.


3 zucchini

3 romano tomatoes

1/2 lean ground meat

1/2 red onion

3 – 4 garlic cloves

pink salt & pepper

chili flakes

2 bay leaves

1/2 tbs oregano

1/2 tbs basil

1/3 cup of shredded mozzarella

1 tbs cream cheese (optional)


2 tbs tomato paste

3 tbs olive oil


Chop the red onion and the garlic cloves.

Heat a frying pan on medium temperature.

Put the onion and the garlic into the pan.

Let it cook for 4 – 5 minutes (until the onion softens).


Add the meat to the pan, spice it (with all the spices listed above), add the bay leaves and 1/2 cup water.

Let it cook for 4 – 5 minutes.

Add the tomato paste and mix well with the meat.

If necessary add another 1/2 cup water.

(The meat should have about 1/2 cup tomato sauce when it’s done).


Arrange the slices of zucchini in an oven proof dish (coated with olive oil).

Covered the bottom of the dish with the slices from 2 zucchini.


Add the meat over the zucchini.


Cover the meat with the shredded mozzarella.

Start building the second layer of zucchini.


Add the slices of tomatoes on top of the last layer of zucchini and salt and pepper it.

Cover everything with another layer of mozzarella and cream cheese diluted with 1/3 cup water.

Cover with aluminium foil and cook at 375F for 30 minutes.

Remove the aluminium foil and cook for another 5 – 10 minutes at 385F.


Serve with parmesan on top.


One thought on “Zucchini Lasagna

  1. Pingback: Is It Baked Parmesan Zucchini or Zucchini Parmesan… Err… Rounds? | A Mélange of Contradictory Tendencies

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