Summer Zucchini Tomato Lasagna

ByDeanna Segrave-Daly
34 Comments

With pasta or without - it's Summer Zucchini Tomato Lasagna. Stack it on individual plates or layer it in a pan, lasagna style - lots of options for goodness!!

Zucchini Tomato Lasagna

UPDATE: Deanna created this recipe back in 2013. But I (Serena) make it every summer. I've added 'real' pasta lasagna noodles because sadly my kids refuse to think 'green' zucchini noodles can totally replace pasta. But if you're going gluten-free this recipe is most delicious without the pasta - or with gluten-free noodles.

Our summer bounty of yummy fruits and veggies starting to hit, I knew I wanted to try a recipe from India as part of the Secret Recipe Club, her Summery Zucchini Lasagna.

Zucchini (or courgettes as they are referred to in the UK) and tomatoes are just a few of many many things I love about summer. Throw in some fresh mozzarella cheese, good olive oil, salt & pepper and I'm in heaven. Or take it a step further as India did with this recipe and make a pesto topping with fresh basil, olive oil and garlic.

The tweaks I made to her original recipe included using real fresh mozzarella cheese and garlic scapes from my CSA share in place of the garlic (anyone else crazy for garlic scapes like I am?) I also added some mint to my pesto, simply because I didn't have enough basil but it was still yummy. I also ended up roasting some grape tomatoes as we have yet to get prime beefsteak tomatoes season here.  [bctt tweet="Use zucchini slices as lasagna noodles in this Summer Zucchini Tomato Lasagna via @TspBasil @TspCurry" via="no"]

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Zucchini Tomato Lasagna | Teaspoonofspice.com

Summer Zucchini Tomato Lasagna

  • Author: Serena Ball
  • Yield: 4 servings 1x
Print Recipe

Description

With pasta or without - it's Summer Zucchini Tomato Lasagna! Stack it on individual plates or layer it in a pan, lasagna style - lots of options!

Ingredients

Scale

For the tomatoes:

  • 1 quart grape tomatoes, cut in half
  • 2 tablespoons olive oil
  • 1 garlic scape or 2 garlic cloves, minced
  • Salt & pepper

For the "lasagna noodles"

  • 1 tablespoon olive oil
  • 3 large zucchini, sliced lengthwise, ⅛-inch thick

For the pesto:

  • 1 cup fresh basil (you can use some mint in place of basil)
  • 3 tablespoons olive oil
  • 1 garlic scape or 1 garlic clove
  • 2 teaspoons lemon juice
  • 4 ounces fresh mozzarella, sliced thinly
  • Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. In a roasting pan, add tomatoes, 2 tablespoons olive oil, garlic, salt and pepper. Put in oven and roast for about 30 minutes, stirring every 10 minutes or so. When done, set aside.
  2. While tomatoes are roasting, heat over medium heat, add 1 teaspoon olive oil and grill zucchini slices (about 2 ½ minutes per side.) Add extra oil to pan as needed until all slices are grilled. Set aside.
  3. To make the pesto, add basil, 3 tablespoons olive oil, garlic and lemon juice to a food processor or blender. Process until smooth.
  4. To make dish, divide tomato sauce, zucchini noodles, pesto and cheese into four portions for four plates. Layer a few zucchini slices, a spoonful of tomato sauce, a slice of mozzarella, a dollop of pesto and repeat until you make four separate stacks. Sprinkle Parmesan cheese over each stack. Serve immediately.

Notes

Adapted from A Vegan Obsession's Summery Zucchini Lasagna

Did you make this recipe?

Share a photo and tag us @tsp_basil @tspcurry — we can't wait to see what you've made!

I served these in stacks like India did but next time, I think I'll layer the whole thing in a lasagna pan and then heat it in the oven just to melt the cheese a little bit. Dare I say that I can't wait for zucchini overload in the next few months? Anyone else with me??

Zucchini Tomato Lasagna | Teaspoonofspice.com

What are your favorite veggies (or fruits!) to grill in the summer?

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34 Comments

  1. You had me at Lasagna! I love this twist on my favorite food. This recipe is simple enough I could make a single serving for lunch! Come on zucchini and tomato plants. Grow! Grow! Grow! I can't wait to try this.

    1. He he - I know - anxiously awaiting those fresh tomatoes and zucchini - pretty soon we'll have them coming out of our ears 🙂

  2. This just screams summer! I'm a Group A member, but stepped in this week to help out an orphan. It's nice to be introduced to some new bloggers as I peruse this week's offerings!

  3. GORGEOUS! Wow, that is some seriously awesome color - the perfect way to celebrate summer. 🙂

  4. What gorgeous photos!! I was your SRC pal this month. I'm so happy you enjoyed this recipe. x

  6. YUM! This is on the menu for next week! Love the tweaks you made to it. And, I've got a few garlic scapes left...

  8. This looks delicious! Always looking for new zucchini recipes and this lasagna looks perfect - awesome SRC pick 🙂

    1. Thanks Amanda (it fits in with your blog name nicely, eh?) Love your caramelized potatoes recipe - need to try that out soon.

  9. This looks so healthy and delicious Deanna! I've never tried mint in pesto before, but sounds like a yummy addition!

  10. The zucchini overflow has already hit our CSA box, and this looks terrific in using up the crazy amount of basil I also have in the garden. Great SRC post.

    Denise

  11. Yum! I love everything in this recipe! Definitely have to give it a try!

  12. Yum, this looks like a light and fresh dinner perfect for summer. I am not a huge zucchini fan, but I think I may try this with summer squash!

  13. I cant wait for my tomatoes to ripen and make this. I have lots of vegetarian friends who will love this!

  14. This looks beautiful and delish! I have to make this. I have tomatoes and zucchini in the garden now. I'd love it if you'd link this to What'd You Do This Weekend?

    Wishes for tasty dishes,
    Linda

  16. A beautiful summer dish. So fresh and a great way to keep it light. Will be pinning this one.

  17. Such a timely recipe, I'll put this one on the list for the summer harvest. And such a colorful serving too.

  18. This is such a great idea. I've gone totally overboard with the carbs lately, so this is such a wonderful way to get the same flavor...without busting out of my bathing suit

  19. how in love with you am I right now?? Everything about this post is spectacular - from the CSA mention to the garlic scapes to the fresh Summer veggies... Zucchini and Tom-Toms are two of my most treasured farmers market finds... I used to have tomato plants but the new place I'm living in has no outdoor space anymore.

    Pinning for future use 🙂 Happy SRC Reveal from a fellow group C member!

  20. I used to make a zucchini lasagna, but it was certainly not this gorgeous!! I hope to try it this summer...it looks delish!!

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