Zucchini Lasagna Recipe Not Watery

Zucchini Lasagna Recipe

I’ve made this Zucchini Lasagna Recipe a gazillion times and even shared it in my first cookbook! One of the biggest challenges I had with this recipe was making sure the dish wasn’t watery once it was cooked. I don’t like to give up, so I tested this over and over again until I got it perfect!

Zucchini is definitely low in calories (a medium zucchini has around just 30 calories) and chock full of heart-healthy nutrients! I won’t lie, this recipe does take some time to prep but it’s so worth it! It’s a great way to get more vegetables into your meal and since zucchini is pretty low calorie, this lets you have a pretty big portion. If you’re gluten-free, this is also a great option.

Here’s a few tips to make perfect zucchini lasagna that is not watery:

Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin fitted with adjustable thickness settings to cut the zucchini into thin 1/8th inch thick ribbons, it’s quick and easy but please be careful you don’t cut yourself. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce. I take this a step further and leave it uncovered in the oven while it bakes for half of the bake time, which lets the heat from the oven dry out any more moisture. The results are worth the extra steps, don’t skip them!

Variations and Tips:

To make it vegetarian omit the meat and make it without. Use a variety of squashes and eggplant if you want to mix it up. Refrigerate leftovers up to 4 days.