Grilled Zucchini Lasagna Jump to RecipeGrilled Zucchini Lasagna uses thick slices of barely-grilled zucchini instead of noodles for a low-carb and gluten-free version of lasagna! And this zucchini lasagna with noodles made from thick slices of zucchini is perfect for late summer! Grilled Zucchini Lasagna is a perfect recipe for vegetable gardeners with those huge zucchinis that suddenly appear overnight when the garden is winding down! And this recipe for making lasagna using zucchini is one of my favorite uses for extra-large zucchinis, so I’m reminding you about it for this week.And the recipe has a new video to show you how to make it! Grilling the zucchini removes some of the liquid that might otherwise make Zucchini Lasagna too watery, and the flavor of grilled zucchini goes so well with the other flavors that make lasagna popular.Of course, using zucchini instead of pasta makes a delicious version of lasagna that’s low in carbs and gluten-free.

And this recipe can be be vegetarian if you don’t add sausage! If you have lots of zucchini in the garden or from the Farmer’s Market, I hope you love this recipe as much as I do! (If you don’t have any giant garden zucchini, use the largest zucchini you can find, see notes below.) What ingredients do you need? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the comp

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