Ingredients

The following ingredients have 4 Servings
  • 2 lg. Zucchini
  • 2 c. Marinara Sauce
  • 1 c. Part Skim Ricotta Cheese
  • 1 lg. Egg
  • 1/8 tsp. Garlic Powder
  • 1 tbsp. Fresh Parsley, chopped (plus more for garnish)
  • 1 tbsp. Fresh Basil, chopped
  • 2 c. Mozzarella Cheese, shredded; dived

Instruction

  • First, wash the skins on your zucchini really well to remove any excess dirt; then cut off both ends. Cut the zucchini in half horizontally; then stand it up on it's side and slice it in 1/2-inch slices vertically. Repeat for both zucchini.
  • Next, preheat your grill. (You can use either an outdoor or your indoor grill; which is what I used for this recipe. If using an indoor grill, spray the top and bottom grates with cooking spray.)Grill your zucchini until there are grill marks on both sides; approximately 2-3 minutes per side. Try not to cook it too long as you don't want them to be too mushy.
  • While the zucchini is grilling, you can make the cheese mixture by combining the ricotta cheese, egg, garlic powder, parsley, basil and some of the Mozzarella cheese. Mix will until the cheese is smooth.
  • Once your zucchini is grilled, it's time to assemble the lasagna. First, place some of the sauce on the bottom of your baking dish. (For this recipe, I used a 8x8x2 oven safe baking dish.) Next, place half of your grilled zucchini on top of the sauce.After the zucchini is in the pan, top it with half of the ricotta cheese mixture and some Mozzarella cheese. Repeat sauce, zucchini, ricotta cheese mixture for the second layer, but add the remaining Mozzarella cheese on top and sprinkle with some chopped parsley.
  • Finally, place the casserole dish in a preheated 350 degree F oven for 30 minutes or until the cheese is melted and bubbling hot.