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Zucchini Lasagna garnished with fresh herbs and cheese from the front view

Zucchini Lasagna Recipe

This Zucchini Lasagna recipe (aka Sicilian Parmigiana DiZucchini) is made by layering thin slices of grilled zucchini with homemade tomato sauces and hard-boiled eggs. An easy-to-make and filling summer vegetarian dish that you can make any day of the week.
Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 339kcal


To make the tomato sauce:

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 (28 ounces) can of tomatoes pureed
  • 5 cloves of garlic peeled and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon of red wine vinegar
  • 1/4 cup of fresh basil chopped

To make the Zucchini Lasagna:

  • 5 medium zucchini sliced lengthwise 1/3 inch thick
  • 1 tablespoon salt
  • 5 eggs hardboiled, peeled, and sliced
  • 2 tablespoons olive oil
  • 8 ounces fresh mozzarella Buffalo mozzarella if you can find
  • 1 cup (3.5 ounces) of grated parmesan
  • 1 large handful of fresh basil leaves
  • 1 large handful of fresh mint leaves


  • To make tomato sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until wilted, stirring frequently, 5-7 minutes. Add tomatoes, garlic, salt, pepper, and red wine vinegar. Cook until it is thickened 12-15 minutes, stirring occasionally. Off the heat, add basil, and set it aside.
  • Pre-heat the oven to 400 degrees.
  • Place the zucchini slices in a colander set over a bowl; sprinkle it evenly with 1 tablespoon of salt. Let it drain for 30 minutes. You will realize that some of its juices will drain.
  • Rinse the zucchini slices and set them over paper towels to dry as much as possible.
  • Brush both sides of each zucchini slice with olive oil and grill in a griddle pan (or you can grill it outside if you have your grill on) in several batches. You do not want to grill them completely. All we want to do here is to slightly cook them.
  • To assemble: Spread 1/2 cup of the tomato sauce at the bottom of a casserole dish (mine is 10X13 inches). Cover the bottom of the dish with zucchini slices (just like you would do when making lasagna). Then equally distribute 1/2 cup of the tomato sauce, egg slices, mozzarella, parmesan cheese, basil leaves and mint leaves. Repeat this process one more time.
  • For the last layer cover the top only with the zucchini slices. Pour rest of the tomato sauce over the top. Sprinkle it with the grated parmesan.
  • Place it in the oven and bake for 40 minutes, or until the tomato sauce is bubbling.
  • Allow it to cool for 15 minutes before serving.
  • When ready to serve, garnish it with fresh mint leaves.


Calories: 339kcal | Carbohydrates: 10g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 181mg | Sodium: 1915mg | Potassium: 563mg | Fiber: 2g | Sugar: 6g | Vitamin A: 977IU | Vitamin C: 32mg | Calcium: 433mg | Iron: 2mg