Zucchini lasagna without pasta is a delicious summer main course or single dish, easy to make and very tasty.
Zucchini sliced into very thin slices that replace the pasta sheet, simply seasoned with tomato sauce, basil, and smoked scamorza cheese, all raw for a simple and very tasty dish, perfect for the whole family.
Read how to make zucchini lasagna without pasta with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 21 oz zucchini
- 14 oz tomato sauce
- 10 oz smoked scamorza cheese
- grana (grated)
- basil
- extra virgin olive oil
- salt
Preparation of Zucchini Lasagna Without Pasta
Pour the tomato sauce into a bowl and season it with a drizzle of extra virgin olive oil, some torn basil leaves, and a pinch of salt.
Wash the zucchini, trim them, and slice them thinly along the longest side using a mandoline.
Grate the smoked scamorza cheese.Oil a baking dish and pour in a few tablespoons of seasoned tomato sauce, then form a layer with the slightly overlapping zucchini slices.
Cover with a few tablespoons of the seasoned tomato sauce, some torn basil leaves, and a bit of the grated smoked scamorza cheese.
Make a new layer of zucchini, then seasoned tomato sauce, basil, and scamorza, and so on, until the ingredients are used up, finishing with the scamorza.Sprinkle the surface generously with grated grana, a drizzle of extra virgin olive oil, and bake in a preheated convection oven at 356°F for twenty minutes.
Then switch the oven to grill mode and let cook for another five minutes.
Remove from the oven and let cool slightly before serving your zucchini lasagna without pasta.
Notes
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