Take advantage of summer grilling get-togethers by using the awesome cooking tool for almost every meal—even the ones that traditionally don't require it. Because who knew you can grill lasagna? We didn’t, but trust us: It’s worth a try. This recipe is wheat-free, and instead of pasta boasts of nutrient-rich zucchini, caramelized onions, and peppers. (You won't miss the noodles, trust us!)

12 Ingredients

  • 2-3 large zucchini, sliced length-wise 3/8-inch thick
  • 5 tablespoons olive oil, divided
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, chopped
  • Salt
  • Pepper
  • Paprika
  • 16 ounces thick marinara sauce, heated, divided
  • 8 ounces shredded Mexican cheese, divided
  • 2 tablespoons chopped fresh parsley
  • 1 scallion, chopped


<ol> <li>Brush both sides of zucchini slices with 2 tablespoons oil. Grill for 4 to 5 minutes on each side.</li> <li>Meanwhile, bring a pan to medium-high heat.&nbsp;Add remaining 3 tablespoons oil,&nbsp;onions, and red pepper.&nbsp;Cook for about 8 to&nbsp;10 minutes. Add garlic and&nbsp;salt, pepper and paprika to taste, and cook until soft. Set aside.</li> <li>Place some grilled zucchini slices in a 9-by-12-inch dish so&nbsp;there is no space between them and they cover the bottom of the dish.</li> <li>Pour 8 ounces marinara sauce over zucchini and distribute evenly.&nbsp;Spread onion mixture atop marinara. Sprinkle evenly with 4 ounces cheese.&nbsp;</li> <li>Add another layer of zucchini slices. Top with remaining marinara and then remaining cheese.&nbsp;Garnish with parsley and scallions.</li> <li>Serve at room temp or heat in a 375-degree oven for&nbsp;15 to 20 minutes.</li></ol>

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