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A perfectly sliced square of cheesy Mediterranean Zucchini Lasagna showcasing distinct layers of green zucchini and bubbly golden cheese on a wooden board.

Mediterranean Zucchini Lasagna

A comforting, low-carb, and gluten-free lasagna featuring layers of tender, salted zucchini rounds bound together by a rich, garlic-and-herb-infused Mediterranean cheese filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek, Italian
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini washed and sliced into $frac{1}{4}$-inch rounds1 tbsp Extra Virgin Olive Oil2 large eggs1 cup Whole Milk Ricotta Cheese1 ½ cups Mozzarella Cheese, shredded and divided½ cup Parmesan Cheese, finely grated and divided2 cloves Garlic, finely minced½ cup Feta Cheese, crumbled (optional addition)1 tsp Dried Oregano (optional addition)2 tbsp Fresh Basil and Parsley, finely chopped (for garnish)Sea Salt and Black Pepper to taste

Method
 

Preheat and Prep:
  1. Heat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with 1 tablespoon of extra virgin olive oil or cooking spray.
Dry the Zucchini:
  1. Arrange the zucchini rounds in a single layer on heavy-duty paper towels. Sprinkle evenly with a pinch of sea salt. Let sit for 10 to 15 minutes to draw out excess water, then press firmly with paper towels to dry completely.
Mix the Cheese Filling:
  1. In a medium bowl, whisk the 2 large eggs. Stir in 1 cup of ricotta cheese, minced garlic, half of the parmesan 1/4 cup), 1 cup of the mozzarella cheese, and optional feta or dried oregano if using. Season lightly with salt and pepper.
Layer the Dish:
  1. Spread a very thin layer of the cheese mixture across the bottom of the greased baking dish. Arrange a neat layer of overlapping zucchini slices over it. Repeat these layers sequentially until all ingredients are used, ensuring your top layer finishes with zucchini.
Top and Bake:
  1. Evenly distribute the remaining ½ cup of mozzarella and the remaining 1/4 cup of parmesan cheese over the top layer. Bake uncovered for 25 to 30 minutes until the cheese is bubbling and beautifully golden brown.
Cool and Serve:
  1. Remove from the oven and let the lasagna rest untouched for 10 to 15 minutes so it sets properly. Garnish generously with fresh chopped basil and parsley right before slicing into clean squares.

Notes

Pro-Tip: Ensure your zucchini slices are cut to an even 1/4-inch thickness. Slicing too thin will cause them to break down completely during baking, resulting in a watery consistency. Always bake completely uncovered to allow steam to escape freely.