The Best Gluten-Free Grilled Zucchini Noodle Lasagna with Prosciutto Cotto Recipe

Zucchini is one of my favourite vegetables, and I love lasagna…. so what is better than a zucchini lasagna? As zucchini season comes to an end, we are making a quick and easy version, that is nightshade-free (meaning no tomato sauce) and it doesn’t use any gluten-free pasta. Today we are sharing the best gluten-free grilled zucchini noodle lasagna with prosciutto cotto recipe.

What is prosciutto cotto? It is an Italian version of cooked ham, with a mild pork flavour. The pork pairs well with the gooey cheese, and grilled zucchini.

If you cannot get a gluten-free prosciutto cotto. You could substitute the meat with boiled ham, or a roasted turkey, or chicken from the deli case. You need meat with a mild flavour for this dish, and it should be finely sliced. This dish is reminiscent of mixing a stuffed chicken with grilled zucchini.

You may want to serve the best gluten-free grilled zucchini noodle lasagna with Prosciutto Cotto recipe, with a quick and easy garlic bread. I will include the garlic bread recipe as well.

If you don’t have a grill pan, in-door grill, or BBQ, know you can bake the sliced zucchini in the oven. Check out the ultimate gluten-free zucchini lasagna recipe for a more traditional lasagna, to learn how to bake zucchini noodles in the oven rather than grilling. The noodles are just as delicious, but they will not have the smokey flavour.

The Best Gluten-Free Grilled Zucchini Noodle Lasagna with Prosciutto Cotto

Ingredients:

For the Grilled Zucchini:

• 7 small zucchini (roughly 3lbs), cut into 1/4″ strips
• 3/4 C neutral oil- I used olive oil
• 1 tsp each of salt, granulated onion, granulated garlic, and ground black pepper
• 200 g thinly sliced prosciutto cotto (roughly 14 slices)
• 3 cups of grated mozzarella cheese, you can use lactose-free cheese or your favourite dairy-free cheese alternative.
• 1/4 C grated parmesan cheese, you can use lactose-free cheese or your favourite dairy-free cheese alternative.
• 1 tbsp neutral oil- I used olive oil for greasing the pan

For The Garlic Bread:

• 2 gluten-free hamburger buns ( I used Katz’s)

Pro Tip: You can use any gluten-free bread, gluten-free hotdog buns etc. I like the crustyness of using a bun rather than sliced bread. However, it is just as delicious with gluten-free bread.

• 1 tbsp fresh parsley of 1/2 tbsp of dried
• 2 tbsp butter, you can use your favourite dairy-free butter alternative.
• 1 tsp granulated garlic
• 2 tbsp neutral oil- I used olive oil
• 1/2 tsp salt and ground black pepper

Tools:

• Mandolin
• Vegetable peeler
• Rimmed baking sheet
• 9×9 baking dish
• Grill pan or indoor grill
• Silicone brush
• Box Grater
• Measuring cups
• Knives
• Tongs

Directions

For the Grilled Zucchini:

• Wash and dry the zucchini.
• Cut off the stems and the dry end of the zucchini- discard these pieces.
• Using a vegetable peeler, remove any blemishes on the zucchini, but do not remove the skin, unless necessary.
• Set a mandolin to 1/4″ setting, and carefully slice the zucchini.

Pro Tip: If you do not have a mandolin, you can slice the zucchini by hand. Your zucchini may be thicker and take longer to cook, as not all the slices will be uniform.

• Mix the oil, salt, granulated onion, granulated garlic, and ground black pepper in a small bowl or measuring cup.

Pro Tip: The seasoning may settle to the bottom of the cup as you work. Stir the mixture throughout the process. Also, you may need to add more oil to the mixture if it settles and you have used most of the oil.

• Heat your BBQ/indoor grill/grill pan
• Working in batches, brush one side of the zucchini and place on the hot grill seasoned side down.
• Once the zucchini is on the grill, brush the unseasoned top side with the seasoned oil.
• Flip once you have grill marks on the zucchini, and they have softened.
• When both sides have grill marks and the zucchini is soft and pliable it is cooked. This is roughly 2 minutes per side. This does depend on the toughness of the zucchini skin, the thickness of the slice, and the heat of your grill.

Pro Tip: If you are unsure, try one piece of zucchini to make sure you are happy with the doneness, and know what that looks like on your grill pan.

• Once grilled, place the zucchini on a tray or plate to cool slightly.

Pro Tip: You can build the lasagna right off the grill, but I think it is easier to handle if they have cooled slightly and are all grilled before assembly.

Pro Tip: You can grill the zucchini ahead of time, allow them to cool, and then put them in a large airtight container in the fridge. This will allow for quick assembly later. I did this because I had the time to grill the zucchini, which can be time-consuming, but not to grate the cheese etc. Once the zucchini is grilled, you can put this lasagna together in minutes.

• When the zucchini is finished, grilling, grate your mozzarella and place into a large bowl.
• Mix the parmesan and mozzarella cheese.
• Preheat oven to 350°F. Prepare your 9×9 baking sheet, brushing the bottom and sides well with 1 tbsp neutral oil.
• Shingle the grilled zucchini strips in the pan as you want them to just touch each other.
• Sprinkle a light but even layer of the cheese mixture over the zucchini.
• Place a layer of the thinly sliced prosciutto cotto over top of the cheese. You may need to trim the slices so they make an even layer, but do not overlap.
• Shingle the grilled zucchini strips in the pan in the opposite direction of the bottom layer.

Pro Tip: Keep in mind which direction because you want to keep alternating the direction of the zucchini, as you go.

• Repeat the layers of zucchini cheese, cheese, and prosciutto cotto. You should get 4 layers of zucchini, with 3 layers of cheese and prosciutto cotto.
• Once you have placed the top layer of grilled zucchini, cover with a light layer of the remaining cheese.
• Place the pan in the oven and bake for 30-35 minutes, until the cheese has a slight bubble, or until a butter knife inserted in the middle comes out hot.
• Once it is hot, place the pan under the broiler for 1-3 minutes, until the cheese on top is golden and bubbly.
• Remove from the oven, allow to sit for 5 minutes, and then serve.

For The Garlic Bread:

• While the gluten-free grilled zucchini noodle lasagna is in the oven, start to prepare the garlic bread.
• Using a spoon, mix the butter, oil, parsley, granulated garlic, salt, and ground black pepper together.
• Slice your bread/bun (if necessary) and spread an even layer of the butter and oil over all the pieces of bread.
• Place on a parchment or silpat-lined baking sheet.
• Warm the bread in the oven for 5 minutes.
• Place under the broiler, until the top of the bread is golden brown.
• Enjoy

Pro Tip: You could add cheese to garlic bread, but this dish is rich enough. Therefore, the bread doesn't need extra cheese.

While the best gluten-free grilled zucchini noodle lasagna with prosciutto cotto recipe looks daunting, it is an easy step-by-step process.

This gluten-free grilled zucchini noodle lasagna is so delectable, that your guests will ask for seconds. But remember, leftovers reheat incredibly!

Buon Appetito!

The Best Gluten-Free Grilled Zucchini Noodle Lasagna with Prosciutto Cotto Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Grilled Zucchini:

• 7 small zucchini (roughly 3lbs), cut into 1/4″ strips

• 3/4 C neutral oil- I used olive oil

• 1 tsp each of salt, granulated onion, granulated garlic, and ground black pepper

• 200 g thinly sliced prosciutto cotto (roughly 14 slices)

• 3 cups of grated mozzarella cheese, you can use lactose-free cheese or your favourite dairy-free cheese alternative.

• 1/4 C grated parmesan cheese, you can use lactose-free cheese or your favourite dairy-free cheese alternative.

• 1 tbsp neutral oil- I used olive oil for greasing the pan

For The Garlic Bread:

• 2 gluten-free hamburger buns ( I used Katz's)
• Pro Tip: You can use any gluten-free bread, gluten-free hotdog buns etc. I like the crustyness of using a bun rather than sliced bread. However, it is just as delicious with gluten-free bread.
• 1 tbsp fresh parsley of 1/2 tbsp of dried
• 2 tbsp butter, you can use your favourite dairy-free butter alternative.
• 1 tsp granulated garlic
• 2 tbsp neutral oil- I used olive oil
• 1/2 tsp salt and ground black pepper

 

INSTRUCTIONS/NOTES/TIPS

For the Grilled Zucchini:

• Wash and dry the zucchini.
• Cut off the stems and the dry end of the zucchini- discard these pieces.
• Using a vegetable peeler, remove any blemishes on the zucchini, but do not remove the skin, unless necessary.
• Set a mandolin to 1/4″ setting, and carefully slice the zucchini.
• Pro Tip: If you do not have a mandolin, you can slice the zucchini by hand. Your zucchini may be thicker and take longer to cook, as not all the slices will be uniform.
• Mix the oil, salt, granulated onion, granulated garlic, and ground black pepper in a small bowl or measuring cup.
• Pro Tip: The seasoning may settle to the bottom of the cup as you work. Stir the mixture throughout the process. Also, you may need to add more oil to the mixture if it settles and you have used most of the oil.
• Heat your BBQ/indoor grill/grill pan
• Working in batches, brush one side of the zucchini and place on the hot grill seasoned side down.
• Once the zucchini is on the grill, brush the unseasoned top side with the seasoned oil.
• Flip once you have grill marks on the zucchini, and they have softened.
• When both sides have grill marks and the zucchini is soft and pliable it is cooked. This is roughly 2 minutes per side. This does depend on the toughness of the zucchini skin, the thickness of the slice, and the heat of your grill.
• Pro Tip: If you are unsure, try one piece of zucchini to make sure you are happy with the doneness, and know what that looks like on your grill pan.
• Once grilled, place the zucchini on a tray or plate to cool slightly.
• Pro Tip: You can build the lasagna right off the grill, but I think it is easier to handle if they have cooled slightly and are all grilled before assembly.

• • When the zucchini is finished, grilling, grate your mozzarella and place into a large bowl.
  • Mix the parmesan and mozzarella cheese.
  • Preheat oven to 350°F. Prepare your 9x9 baking sheet, brushing the bottom and sides well with 1 tbsp neutral oil.
  • Shingle the grilled zucchini strips in the pan as you want them to just touch each other.
  • Sprinkle a light but even layer of the cheese mixture over the zucchini.
  • Place a layer of the thinly sliced prosciutto cotto over top of the cheese. You may need to trim the slices so they make an even layer, but do not overlap.
  • Shingle the grilled zucchini strips in the pan in the opposite direction of the bottom layer.
  • Pro Tip: Keep in mind which direction because you want to keep alternating the direction of the zucchini, as you go.Pro Tip: You can grill the zucchini ahead of time, allow them to cool, and then put them in a large airtight container in the fridge. This will allow for quick assembly later. I did this because I had the time to grill the zucchini, which can be time-consuming, but not to grate the cheese etc. Once the zucchini is grilled, you can put this lasagna together in minutes.
  • Repeat the layers of zucchini cheese, cheese, and prosciutto cotto. You should get 4 layers of zucchini, with 3 layers of cheese and prosciutto cotto.
  • Once you have placed the top layer of grilled zucchini, cover with a light layer of the remaining cheese.
  • Place the pan in the oven and bake for 30-35 minutes, until the cheese has a slight bubble, or until a butter knife inserted in the middle comes out hot.
  • Once it is hot, place the pan under the broiler for 1-3 minutes, until the cheese on top is golden and bubbly.
  • Remove from the oven, allow to sit for 5 minutes, and then serve.

   

For The Garlic Bread:

• While the gluten-free grilled zucchini noodle lasagna is in the oven, start to prepare the garlic bread.

• Using a spoon, mix the butter, oil, parsley, granulated garlic, salt, and ground black pepper together.

• Slice your bread/bun (if necessary) and spread an even layer of the butter and oil over all the pieces of bread.

• Place on a parchment or silpat-lined baking sheet.

• Warm the bread in the oven for 5 minutes.

• Place under the broiler, until the top of the bread is golden brown.

• Enjoy
• Pro Tip: You could add cheese to garlic bread, but this dish is rich enough. Therefore, the bread doesn't need extra cheese.

NOTES/TIPS

Tools:

• Mandolin
• Vegetable peeler
• Rimmed baking sheet
• 9×9 baking dish
• Grill pan or indoor grill
• Silicone brush
• Box Grater
• Measuring cup
• Knives
• Tongs

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