Zucchini Noodle Lasagna

This zucchini lasagna is the perfect summer time dinner especially when paired with a green salad and garlic bread on the side.

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6 cloves garlic, minced
1/4 tsp chili flake
1/2 tsp dried oregano
1/4 cup olive oil
1 28 oz can of ground tomatoes
1 tsp salt
6 zucchini or summer squash, cut into 1/4 inch thick planks
1 lb mozzarella, grated


  1. In a small sauce pan heat the olive oil and lightly fry the garlic, oregano, and chili flake until fragrant but not browned
  2. Add to the ground tomato and salt to make a fresh sauce
  3. Heat oven to 350F
  4. In a baking dish place a layer of the zucchini planks and season with salt and pepper
  5. Spoon some of the tomato sauce over the top and then layer some of the mozzarella
  6. Repeat until the baking dish is full finishing with a layer of mozzarella on top
  7. Bake uncovered until the zucchini is tender and the cheese is melted and browned, about 25 minutes