Sheet Pan Zucchini Lasagna with Garlic Butter Croutons
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet pan lasagna using sliced zucchini instead of noodles, layered with beef, marinara, cheese, and topped with garlic croutons. It's a lighter, summery take on the classic with minimal fuss.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 medium zucchini or yellow summer squash
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef, chicken, or turkey,
- 2 tablespoons Italian seasoning ((I use spicy))
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped oregano
- salt and black pepper
- chili flakes
- 1 jar (32 ounce) marinara sauce
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded provolone cheese
- 1 large egg
- 2 cups shredded dry mozzarella cheese
- fresh basil, for serving
- 2 cups torn ciabatta bread
- 3 cloves garlic, smashed or sliced
- 6 tablespoons cold salted butter, cubed
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1484mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 785mg
- Calcium
- 575mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.