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Grilled Zucchini Lasagna

Grilled Zucchini Lasagna

Prep time: 45 minutes, plus standing
Grill Time: 45 minutes
Serves: 12

  • 2 tbsp olive oil
  • 1 small white onion, chopped
  • 2 garlic cloves, minced
  • 1 lb 93% lean ground beef
  • 1 jar (25 oz) low sodium marinara sauce
  • 2 tbsp Italian seasoning
  • 2 large zucchini, slice lengthwise ⅛-inch-thick (about 32 slices)
  • 1 large egg
  • 1 container (15 oz) part skim ricotta cheese
  • 9 no boil oven-ready lasagna noodles
  • 2½ cups shredded low-moisture part skim mozzarella cheese


  1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir 4 minutes or until soft. Add garlic; cook and stir 1 minute. Add beef and salt and pepper to taste; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Add marinara and Italian seasoning; heat to a boil.
  2. Reduce heat to low; simmer 20 minutes, stirring occasionally. Makes about 5 cups.
  3. Prepare outdoor grill for direct grilling over medium-high heat; coat zucchini with remaining 1 tablespoon oil. Place zucchini on hot grill rack; cover and cook 4 minutes or until grill marks appear, turning once. Turn off burners on 1 side of grill.
  4. In medium bowl, whisk egg; stir in ricotta cheese.
  5. In bottom of 13 x 9-inch baking dish, spread 1 cup sauce mixture; top with 3 noodles, 1 cup sauce mixture, ½ cup egg mixture, 8 zucchini slices and ½ cup mozzarella cheese. Repeat 2 more layers of noodles, sauce mixture, egg mixture, zucchini slices and mozzarella cheese. Top with remaining zucchini, sauce mixture and 1 cup mozzarella cheese.
  6. Cover dish with foil; place on unlit side of grill. Cover and cook 35 minutes; remove foil and cook 10 minutes or until top is lightly browned. Let stand 10 minutes before cutting.

Per serving: 316 Calories, 15g Fat (6g Saturated), 67mg Cholesterol, 277mg Sodium, 22g Carbohydrates, 2g Fiber, 5g Sugars, 1g Added Sugars, 22g Protein.

Make it a Meal: Serve with a grilled romaine heart salad with strawberries, red onion, toasted pistachios and poppy seed vinaigrette.

Dietitian Tip: Use a mandolin to cut the zucchini. Lasagna can also be baked in a 375° oven for 30 minutes. Remove foil and bake 15 minutes or until top is lightly browned.

Inspired by: Natalie Nachef, RD, ShopRite of Wayne, NJ

Categories: Recipe, UncategorizedTags: ,

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