Ingredients
For the Meat Sauce:
1 lb ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
2 cups crushed tomatoes or tomato sauce
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp paprika
Salt and pepper to taste
1 tbsp olive oil
For the Layers:
3 medium zucchinis, sliced lengthwise into thin strips
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese or cottage cheese (optional for creamier texture)
1 tsp dried parsley or mixed Italian herbs
Instructions
Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips using a knife or mandoline. Sprinkle lightly with salt and set aside for 10 minutes to draw out moisture. Pat dry with a paper towel.
Cook the Meat Sauce:
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant. Add the ground beef or lamb and cook until browned. Stir in tomato paste, crushed tomatoes, oregano, basil, paprika, salt, and pepper. Simmer for 10–15 minutes until the sauce thickens.
Assemble the Layers:
Lightly grease a baking dish. Spread a thin layer of meat sauce on the bottom.
Add a layer of zucchini slices, followed by a layer of ricotta (if using), more sauce, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with cheese on top.
Bake:
Preheat oven to 190°C (375°F). Cover the dish with foil and bake for 25–30 minutes. Remove foil and bake another 10–15 minutes until the cheese is golden and bubbly.
Rest and Serve:
Let it rest for about 10 minutes before slicing to help the layers set. Garnish with parsley or basil on top.
Serving Ideas
Serve warm with a side of Greek salad, olives, or toasted pita. This Mediterranean Zucchini Lasagna is light, hearty, and full of rich flavors—perfect for a wholesome dinner
