Description
At its heart, the Crispy Parmesan Crusted Zucchini Lasagna is a vegetable-forward interpretation of the classic Italian-American baked pasta. Instead of using traditional flour-based lasagna noodles, we use thinly sliced planks of fresh zucchini. These green ribbons act as the structural integrity of the dish, soaking up the savory marinara and holding the creamy ricotta filling in place.
Ingredients
Zucchini “Noodles”
3–4 large zucchini, sliced lengthwise into thin strips
1 tsp salt (for drawing out moisture)
Ricotta Layer
1 ½ cups ricotta cheese
1 cup shredded mozzarella
¼ cup grated Parmesan
1 egg
2 tbsp chopped fresh parsley or basil
Salt & black pepper to taste
Sauce & Layers
2 cups marinara sauce
1 cup shredded mozzarella (for layering)
Crispy Parmesan Topping
½ cup grated Parmesan
½ cup panko breadcrumbs
1 tbsp olive oil
Instructions
Prep zucchini
Lay zucchini strips on a tray, sprinkle with salt, and let sit 10–15 minutes. Pat dry to remove excess moisture.Make ricotta mixture
In a bowl, mix ricotta, mozzarella, Parmesan, egg, herbs, salt, and pepper until smooth.Assemble lasagna
Spread a thin layer of marinara in a baking dish.
Add a layer of zucchini strips.
Spread ricotta mixture.
Sprinkle mozzarella and add sauce.
Repeat layers, finishing with sauce and mozzarella on top.
Add crispy topping
Mix Parmesan, panko, and olive oil. Sprinkle evenly over the top.Bake
Bake at 190°C (375°F) for 35–40 minutes until bubbly and golden.Rest & serve
Let rest 10 minutes before slicing for clean layers.
Notes
This zucchini lasagna is comfort food with a lighter twist — cheesy, satisfying, and perfect for sharing with family or friends.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (about 1/6 of dish)
- Calories: 280 kcal
Keywords: Zucchini Noodle Lasagna, Low Carb Zucchini Bake, Cheesy Squash Lasagna, Healthy Vegetable Lasagna