Grilled Zucchini Casserole
Transform your everyday zucchini into a show-stopping dish with this Grilled Zucchini Casserole, a perfect blend of smoky, cheesy, and rich Italian flavors. Layers of tender, grilled zucchini are paired with a creamy ricotta and mozzarella mixture, tangy marinara sauce, and a hint of garlic and oregano to create a casserole that’s both hearty and wholesome. Topped with melty mozzarella and finished with fresh basil, this recipe is a healthier spin on classic lasagna without sacrificing comfort or flavor. Ideal for dinner parties or weeknight meals, this baked delight is gluten-free and packed with fresh ingredients, making it a crowd-pleasing favorite. Ready in just an hour, this casserole serves six and pairs beautifully with a crisp green salad or garlic bread.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 0.5 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.25 cup fresh basil leaves
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the zucchini lengthwise into 1/4-inch-thick strips.
Brush both sides of the zucchini slices with 2 tablespoons of olive oil, then season with salt and black pepper.
Grill the zucchini slices for 2-3 minutes on each side until they are tender and have visible grill marks. Set aside to cool slightly.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, and oregano. Stir until well blended.
Preheat your oven to 375°F (190°C).
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch casserole dish.
Layer the grilled zucchini slices over the sauce, slightly overlapping them.
Spread half of the cheese mixture over the zucchini layer.
Add another 1/2 cup of marinara sauce over the cheese mixture and spread it evenly.
Repeat the layering process (zucchini, cheese mixture, marinara sauce) until all the zucchini and cheese mixture are used, finishing with a layer of marinara sauce on top.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
Let the casserole cool for 10 minutes before serving. Garnish with fresh basil leaves.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 12601 mg | 548% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 64.8 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2868 mg | 221% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
