Love this Grilled Zucchini Lasagna!!!
I never liked zucchini when I was younger (except for zucchini bread), but I have recently discovered there are certain ways I do like zucchini prepared. I think it’s a textural thing for me. The zucchini in this lasagna is perfect – it takes on the texture of thin sheets of pasta! YUM!
The KitchenAid Vegetable Sheet Cutter Attachment makes it super easy to cut perfectly even and thin zucchini lasagna noodles. (If you do not have one, you can slice the zucchini lengthwise on a mandolin or slice as thinly as you can lengthwise with a knife.)
When I first tried a recipe for zucchini lasagna, I was so disappointed – it came out of the oven and was a soupy mess. I set about trying to create a recipe for “non-soupy” zucchini lasagna. On my first attempt, I tried salting the zucchini before assembling to reduce the moisture the zucchini would release while baking. It worked a little, but there was still quite a bit of liquid at the bottom of the casserole. The next time I made it, I salted and then grilled the zucchini sheets to further reduce the moisture – this was the ticket! It had just a little liquid* gather in the bottom of the dish, great to spoon out with each portion. (*I assume different zucchini may have variable moisture content depending upon where and when they are harvested.) The lasagna is also great for make ahead – it both reheats and freezes well!