Zucchini Lasagna Recipe

By Jean Teller
Published on August 10, 2010
article image
Lori Dunn
Ditch the noodles and use up all that extra zucchini with Zucchini Lasagna.

Main Story:
GRIT Recipe Box: September/October 2010

Lois Nance, Marshville, North Carolina, requests a zucchini lasagna recipe using zucchini instead of noodles.

Several readers sent in recipes, and a couple more said they simply substitute zucchini for the noodles in their regular lasagna recipes. D.H. Fargo, Corry, Pennsylvania, suggests cutting the zucchini lengthwise about 1/2-inch thick, then microwaving them with a bit of water. Drain well.

Mary Chowning, Polo, Missouri, sends a recipe she’s used many times, as her husband suffers from celiac disease and cannot tolerate the gluten in wheat flour. She says it’s very good.

Zucchini Lasagna

3 medium zucchini, sliced lengthwise, 1/4-inch thick

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