Best Ever Grilled Zucchini Lasagne with Tomato Pepper Sauce! Talk about a fabulous union of amazing seasonal flavors! Our greatest critic, Poppa Tim, exclaimed “Wow!” Well howdy summer. You continue to bless us with your abundant bounty of tomatoes, peppers, and summer squash. We created this mouth watering farm fresh dish just for you, our community. You asked for a savory dish and we think this delivers the goods. As always we give you options that fit your palate and dietary preferences.
In this grain-free lasagna we use many varieties of odd shaped heirloom and cherry tomatoes that are super sweet like candy, (never judge a book by it’s cover my momma said). Also used to create this robust sauce are a rainbow of sweet bell, ancho and red shishito peppers. It’s great over pasta, fish, chicken and of course vegetables! It’s so versatile you can use it for your favorite canapé or pizza sauce. Writing about it makes my mouth water!
Using what’s in season and what’s in your garden makes this colorful nutrient rich one pot a delight to both foodies and gardeners. We hope you visit your local Farmer Market to see all the newly harvested crops. It’s eye popping and gorgeous! Please share with us what you’re making, we’d love to know.
Most lasagna recipes can be heavy with all the cheese added. Not in this dish. We wanted to make an easy to assemble lighter summery version with way less dairy and alternatives. The sauce is great to make ahead and freeze in small batches. It’s relatively quick to prepare, even if you don’t make the sauce ahead. Perfect to eat outside, served at room temp along with a simple salad while sipping on our refreshing Summer Sangria!
Tomatoes and peppers are loaded with wonderful nutrition! However for some, these night shade vegetables, (yes they grow at night), are a plant family that can cause many challenging digestive symptoms. Curious about night shades? Read this article that explains the benefits as well as potential problems that sometimes go unresolved. We want you to feel great after eating our recipes. It’s also good to know that even the best foods aren’t necessarily beneficial for everyone.
Watch our latest recipe video and keep scrolling for the full recipe.
Grilled Zucchini Lasagne with Tomato Pepper Sauce Ingredients:
1 lb. Grilled Zucchini squash (about 2-3 medium to large squash, sliced ¼” long ways)
½ Cup Grated goat cheese and or Pecorino Romano
Kite Hill Ricotta
½ lb. Shiitake mushrooms, sautéed in olive oil (about 1 cup)
Roasted Tomato and Pepper Sauce (recipe follows)
Homemade Pesto to flavor your ricotta because that’s what Pegs loves to do.
Use grilled baby eggplants sliced the same way. A combo of eggplant and squash works great too!
Any summer squash will work in this dish, even a spaghetti squash will work.
Dairy Free cheese can be substituted
Sheep or Goat Feta can replace ricotta.
For a spicy version: add a jalapeno or serrano pepper to the sauce.
Note: If you carefully remove the seeds, it’s less hot. The seeds are what add the heat. Wash your hands well after working with chili peppers.
Method for Grilled Zucchini Lasagna:
– Ready the grill for the zucchinis.
– Toss zucchini’s in a little olive oil and sea salt.
Watch how we grill HERE.
Saute mushrooms in olive oil and sea salt.
Now for the layering:
– Add a little sauce to coat the bottom of a 8 x 8 glass baking dish.
– Next add 3-4 zucchinis in a row. Top zucchinis with sauce, mushrooms and cheese if you’re using.
– Continue to layer 2 more times.
– Top the lasagne with grated pecorino cheese.
– Garnish with fresh slivered basil leaves and flake sea salt.
Roasted Tomato and Pepper Sauce Ingredients:
Makes about 1 1/2 C sauce. Easily doubled.
1/2 of each: red, yellow or purple bell peppers, seeded and medium rough chopped
2-3 lbs. heirloom tomatoes (1 box of cherry tomatoes plus a couple large heirlooms)
1 medium red or sweet onion medium rough chopped
3-4 cloves garlic, rough chopped or 1 shallot
1 bunch basil leaves, stems removed
1/4 C Olive Oil + another 1/4 C Olive oil (1st 1/4 C is for roasting veggies & 2nd C is for the sauce)
1 1/2 tsp. Celtic sea salt
Roasted Tomato and Pepper Sauce Method:
Pre-Heat oven to 350-400 degrees
– Parchment lined baking sheet
– Rough chop all the peppers, whole tomatoes, red onion and half the cherry tomatoes.
– In a bowl add the tomatoes, peppers, red onion, chopped garlic, olive oil and sea salt.
– Roast the vegetables for 30 minutes until just tender and browned.
– Use the parchment paper to lift all the vegetables and pour them into the blender or mini prep.
– Then puree all the ingredients with the basil and olive oil until your desired consistency: chunky or smooth, you choose.
– Makes about 1 1/2 C sauce. Save left overs for the rest of the week or freeze.