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Sheet Pan Zucchini Lasagna with Garlic Croutons. It may not have pasta, but this zucchini lasagna is just as crave-worthy. It consists of layers of thinly sliced zucchini, ricotta, spicy red sauce, and a mix of mozzarella and provolone cheese. Arrange this lasagna on a sheet pan and skip all the fuss. Once baked, top the cheesy, sauce-filled lasagna with buttery garlic croutons. It’s all so delicious!
It’s that time, towards the end of summer, when we may have a few too many peaches, counters full of tomatoes, and baskets of zucchini. Whether they’re homegrown or you picked them up at your local market, the summer produce is abundant.
It’s one of my favorite times of the year for cooking and baking. When I see my herb garden overflowing and the fridge looking colorful, I can’t help but get creative!
I don’t usually mess with dishes that are traditionally pasta-based but then made with only vegetables. However, a great zucchini-based lasagna is hearty enough that I always get excited to make at least one or two each season.
This year’s recipe is my very best yet. I think it’s the most traditional too!
We found this to be so delicious, and no one even missed the pasta! I think the homemade croutons were the key addition. Everyone loves the crunch they provide.
Let’s get into the details
Step 1: prep the zucchini
It’s best to start with the zucchini since it requires a little prep work ahead of assembly.
First, I like to use a mix of zucchini and yellow summer squash, but all zucchini work great, too. Or you can even use all summer squash! I love the flavors of both!
Start by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can also use a knife. Lay the zucchini flat across a kitchen towel, sprinkle it with salt, and let it sit a few minutes. This will draw out any excess water and make for a richer sauce. It’s the worst when you have a watery zucchini dish!
Step 2: make the red sauce
While the zucchini sits, I make a quick red sauce. Lately, I’ve been making ground beef with Italian seasoning, fresh thyme, and oregano from the garden, then adding a jar of marinara sauce and fresh basil.
I also like to add a small sprinkle of chili flakes for a little bit of spice!
While I love using ground beef, you can also use ground turkey or ground chicken.
Step 3: mix the ricotta
Next, mix whole milk ricotta with shredded provolone and an egg. I didn’t do this, but mixing in basil pesto would be delicious!
Step 4: assemble
Finally, it’s time to put this all together!
To make this easy and no-fuss, mix the zucchini ribbons directly into the red sauce. I do this when I’m short on time.
If you’re looking to make a more traditional lasagna, you can layer the zucchini ribbons with the red sauce and then add the ricotta.
Either way, the end result is pretty much the same.
Assuming you mix the zucchini ribbons into the sauce, simply spoon the ribbons and sauce onto a sheet pan. Add dollops of the ricotta mixture and then finish with Parmesan and mozzarella cheese.
I do this on a sheet pan for ease and a more evenly cooked dish. The sheet pan is the secret to perfectly cooking any kind of lasagna, promise!
Bake the lasagna for 30 minutes. You want to get that cheese super melty!!
Step 5: the croutons
The croutons might seem like an extra step, but I think they’re worth it! If you want something really good, make my buttery ciabatta croutons.
Cube or tear a loaf of ciabatta bread and toss it with slices of cold butter and garlic. Place the bread and butter in a baking dish. Then bake for a few minutes until the butter melts over the bread cubes and begins to brown. The garlic will get crispy, and infuse the butter with yummy flavor. Add flaky sea salt.
It will be HEAVENLY.
While everything is baking, your kitchen will smell incredible…like an Italian kitchen, so perfect.
Step 6: serve
Let the lasagna sit for 10 minutes, then top it with lots of basil and croutons.
Cut into squares and enjoy this while steamy! I know you’ll love it!
Looking for recipes? Here are my favorites:
Cheesy Zucchini Chicken and Rice Bake
Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Lastly, if you make this Sheet Pan Zucchini Lasagna with Garlic Croutons, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Zucchini Lasagna with Garlic Butter Croutons
Servings: 6
Calories Per Serving: 696 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 medium zucchini or yellow summer squash
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef, chicken, or turkey,
- 2 tablespoons Italian seasoning (I use spicy)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped oregano
- salt and black pepper
- chili flakes
- 1 jar (32 ounce) marinara sauce
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded provolone cheese
- 1 large egg
- 2 cups shredded dry mozzarella cheese
- fresh basil, for serving
Croutons
- 2 cups torn ciabatta bread
- 3 cloves garlic, smashed or sliced
- 6 tablespoons cold salted butter, cubed
Instructions
- 1. Preheat the oven to 400° F. Lightly grease a 12 x 17-inch baking sheet.2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a towel. Sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.3. Meanwhile, make the sauce. Add the olive oil and meat to a large skillet over medium heat. Cook until browned all over, about 5 minutes. Add the Italian seasoning, thyme, and oregano. Season with salt, pepper, and chili flakes. Stir in the marinara sauce, then remove from the heat. Add a handful of basil. Very lightly mix the zucchini ribbons into the sauce.4. In a bowl, combine the ricotta, provolone, and an egg. 5. To assemble, spoon half of the sauce and zucchini in the bottom of the sheet pan. Dollop with half the ricotta and sprinkle with parmesan. Spoon over the remaining sauce and zucchini. Top with the remaining ricotta cheese and mozzarella. Don't stress about making it look perfect. Bake for 30 minutes, until the cheese is melted and the sauce is bubbly.6. Meanwhile, on a separate sheet pan, toss together the ciabatta, butter, garlic, and a pinch of salt. Bake for 10-12 minutes until toasted. 7. Let the lasagna sit for 10 minutes before serving. Top with breadcrumbs and fresh basil.
This post was originally published on August 15, 2024
Hi! My zucchini is cooking now and I am very excited. But, I have been making your recipes for years, and I have to tell you that the instructions for this recipe were a bit messy. You randomly mentioned adding parmesan, when parmesan wasn’t listed as an ingredient. And then you say to cook the croutons in a baking dish for a “few minutes”, but at the end you say to just bake them on a sheet for 10-12 minutes. Also, no jars of Marinara come in 32oz jars! For someone who needs clear step-by-step directions, this was a little “ahh” for me to follow!
Sending love always!
Hi Christine,
Thanks so much for trying this recipe and so many others! So sorry you found the directions to be unclear. I will go back and see what I can fix! Have a great weekend:) xT
How deep a sheet pan do you use?
Hi Wendy,
It’s not very deep, just your basic cookie sheet:) Please let me know if you give this recipe a try! xT
The best zucchini lasagna ever! Easy to make and delicious. Thanks for the recipe.
Thanks so much!! Love to hear that this recipe turned out well for you, I appreciate you giving it a try! xT
My family LOVED this, thanks for sharing!!
Five stars…forgot to rate it
Thanks again:)
Hey Erin,
Awesome! Love to hear that you enjoyed this recipe, thanks for making it and your comment! xT
Very tasty, but was super liquidy after baking. I salted and let sit for at least 20 min per side and patted dry. Maybe my garden fresh zucchini has more water content than store bought? 1-2cm of liquid in the bottom of my baking dish.
Hi Serena,
Thanks so much for making this dish and sharing your feedback! So sorry you had so much liquid, next time I would let the zucchini sit longer, I bet yours were just extra juicy:) xx
Making this for dinner tonight. Can this be made a day ahead and reheated or is best served just cooked?
Hey Jennifer,
You could make this a day in advance and then bake when you are ready to serve:) I hope you love this recipe! xT
Is this something I could prep the night before? (Asking because I’m making it for a birthday dinner on Sunday)
Hey Danielle,
Sure, that will work nicely for you! Please let me know if you have any other questions, I hope you love this recipe! xT
This recipe was delicious! Question…should I have rinsed the zucchini after the salting process? And then patted it dry? I want to make it again for my dad, and he is not allowed to add salt to his food any longer b
Thanks so much, Monica! I do not rinse my zucchini, I just pat it dry:) Please let me know if you have any other questions! xT
We made this for dinner tonight and I would give it 7 stars out of 5. I was short in Italian seasoning so I just tossed in some extra basil, garlic, and parsley to make up for it. I am blown away with how good it was for what felt like very little effort. We will definitely make this again and again.
Hey Tarj,
Yay!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Have a great week! xT
I have an egg allergy, could I omit it or use substitute it?
Hi Julie,
You can go ahead and omit it:) Please let me know if you have any other questions, I hope you love this recipe! xT
I have made a lasagna with zucchini as noodles before, but not like this one!!! The flavor was so fantastic! I used both zucchini and yellow squash along with ground beef and a little sweet Italian chicken sausage. I used slices of some sharp provolone since I didn’t have any shredded, and I used the 6 Italian shredded cheese instead of straight mozzarella. The crunchy garlic crumbs give a nice texture and flavor too. Absolutely a keeper recipe.
Looks fabulous!!
Thanks so much!!
Hey Pamela,
Thanks so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! Happy Friday! xT
Can this be made ahead of time and frozen?
Hey Lisa,
Sure, I don’t see why not! Please let me know if you give this dish a try, I hope you love it! xT
This recipe looks amazing however I’m not a fan of ricotta cheese could I substitute it for cottage cheese ?
Hey Amy,
Totally, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Agreed! Thanks for asking! Now I’m will to try it out!
Hi Tieghan! Do you have a favorite jarred marinara sauce?
Hey Suz,
I do! I love Rao’s tomato sauce. Please let me know if you have any other questions! xT
Hi! Looks delish. What size pan do you use for this recipe?
Thanks
Step 1 indicates 12 x 17
Thanks so much, Felicia! You are going to use a 12×17 sheet pan:) Please let me know if you have any other questions! xT