Zucchini Lasagna

Nothing feels more like home than a bubbling dish of Zucchini Lasagna coming out of the oven. My mama used to make it when the summer garden was bursting with squash, and we had more zucchini than we knew what to do with. 

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!

The layers of meat, cheese, and tender zucchini always hit the spot after a long day. It’s a cozy, Southern twist on a classic comfort dish, simple, hearty, and full of love.

A Southern food classic

Every summer, I’d help my granddaddy pick vegetables from the garden behind his house. The zucchini would grow wild, curling under vines and hiding behind leaves like treasure. My grandma didn’t waste a bit, she’d slice it up, fry some, bake some, and always make a pan of zucchini lasagna before the week was over. 

Those smells coming from her kitchen are ones I’ll never forget. Southern food feels like a hug, it wraps around you with familiar flavors and warm memories. 

Recipes like this one remind me of front porch dinners, sweet tea in hand, and second helpings without hesitation. There’s just something about food cooked with care and passed down through generations that makes every bite special.

Ingredients

How to make Zucchini Lasagna

Start by slicing the zucchini nice and thin, then let it rest to pull out some moisture. While that’s happening, you’ll brown the beef and stir in the marinara and seasonings for a simple meat sauce. Next, mix up your ricotta and egg to create a creamy layer that’ll hold the lasagna together.

Then it’s all about layering of zucchini, cheese, meat, more cheese, until your dish is full. Bake it until the top is golden and bubbly, then let it sit for a bit before slicing. That rest time makes all the difference when it comes to serving clean slices.

Serving suggestions

I like to serve zucchini lasagna with a side of buttery cornbread or a cool cucumber salad. It also pairs real nice with some fresh green beans or stewed tomatoes. 

Pour a glass of sweet iced tea, pull up a chair, and share it with someone you love. This one’s perfect for Sunday suppers or weeknight comfort.

Storage tips

Let the lasagna cool completely, then cover and pop it in the fridge. It’ll keep well for about four days. When you’re ready for more, just reheat a slice in the oven or microwave until warmed through.

Southern farewell

Zucchini lasagna might not be the first dish that comes to mind when you think “Southern,” but in my family, it’s a classic. It uses what the garden gives and turns it into something hearty and full of comfort.

I hope it brings as much joy to your table as it has to mine. Go ahead and give it a try, and make it part of your own tradition.