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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.
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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.
