Zucchini Lasagna with Ham

You know that bubbling sound a lasagna makes when it’s just barely out of the oven, where the edges hiss a little and that golden crust trembles like it’s too soft to hold all the warmth inside? That’s what I think of when I make this zucchini lasagna with ham. It’s cozy but light somehow, cheesy but not overwhelming – and it makes your kitchen smell like someone’s been cooking for hours, even though it’s honestly pretty calm to throw together. The zucchini, once it softens and gathers up the cheese, gets this lovely melt-in-your-mouth feel – nothing soggy, just tender and just a bit sweet. Mmm… it’s kind of surprising how much flavor you get from something so green and humble.

Why You’ll Crave It

• The zucchini slices make it lighter than classic lasagna – but not at all lacking in comfort
• The ham adds just enough salt and richness to keep things balanced
• It’s a clever low-carb option without feeling like you’re trying too hard
• You can prep it ahead of time and bake it off when you’re ready – big win on weeknights
• The contrast of creamy ricotta, gooey mozzarella, and crisp-cheesy edges is, frankly, addictive

The first time I made this, I didn’t think anyone would go for it… and yet my brother asked for seconds and packed leftovers “just in case.”

What You’ll Need

• 3 medium zucchini: firm and glossy – sliced lengthwise into thin planks
• 200g sliced ham: I prefer lightly smoked, but go with whatever you love most
• 250g ricotta cheese: smooth, whole milk if you can – richer, more flavor
• 150g grated mozzarella: for that perfect melt and those stringy bites
• 50g grated Parmesan: sharp and lovely – use a microplane for a fine grate
• 1 large egg: lightly beaten, helps the cheese mixture firm up
• 2 tbsp olive oil: just for sautéing the zucchini slices so they don’t get soggy
• Salt and pepper: to taste – don’t forget to season each layer!
• 1 tsp dried Italian herbs: oregano, basil, a bit of thyme – gives depth

Easy How-To

Prep the zucchini

Cut your zucchini into long, thin planks – think lasagna noodle width. I use a mandoline if I’m feeling precise, but a sharp knife is totally fine. No need to peel them. Salt them a bit and let them sit for 10 minutes – this pulls out excess water so things don’t get mushy later.

Sauté gently

Heat up a pan with a drizzle of olive oil, then lay in the zucchini slices just until they take on a little color. Don’t crowd the pan – they need space to brown. Flip once, then remove and let cool. They don’t need to get totally soft, just bendable.

Get the cheese filling ready

In a medium bowl, stir together the ricotta, grated Parmesan, most of the mozzarella, egg, salt, pepper, and herbs. I like to taste a little (just a fingertip) to check seasoning. It should be creamy, with a little bite from the cheese.

Preheat and plan your layers

Set your oven to 180°C (350°F). Then in a medium baking dish – not too deep – start layering: zucchini slices, dollops of cheese mixture, scatter of ham. Repeat. Make sure to end with some zucchini and a nice blanket of cheese on top.

Bake with patience

Cover with foil and bake for about 30 minutes. Then take off the foil and let it go another 10-15, until the top is golden and bubbling at the corners. Your kitchen will smell completely delightful by this point.

Let it rest before slicing

This part’s hard – resisting the urge to cut into it right away – but wait 10 minutes. The layers hold better, and the cheese sets just enough. Worth it, I promise.

Good to Know

• If your zucchini starts giving off water while slicing, don’t worry – just pat them dry with a paper towel before cooking
• The top will brown faster than you expect. If you like it extra golden, keep a broiler nearby for the last minute or so (but watch closely!)
• It’s actually even better the next day – something about the way the flavors settle

Serving Ideas

• Serve with a simple arugula salad tossed in lemon and olive oil – fresh and peppery contrast
• A crust of warm sourdough or garlic-rubbed toast cuts beautifully through the creaminess

Top Tricks

• Slicing zucchini the same thickness helps it layer more like traditional pasta – don’t make them too thin or they’ll tear
• Mozzarella on top only halfway through baking keeps it from burning before the rest cooks

Frequently Asked Questions

Can I make it ahead of time?

Yes, definitely. Assemble it earlier in the day or even the night before, keep it covered in the fridge, and bake it when ready. It might take an extra 5 minutes in the oven if it’s cold from the fridge.

What if I don’t have ricotta?

No worries – you can blend cottage cheese or use a soft goat cheese instead. Even a thick béchamel works if you’re looking for something more classic in texture.

Do I have to use ham?

Not at all – smoked turkey or prosciutto work beautifully. Or skip the meat entirely, and toss in sautéed mushrooms or caramelized onions for a vegetarian version.

How do I keep it from getting watery?

Salting the zucchini and giving it a quick sauté helps a lot. Also, avoid piling too many watery ingredients on top – and let it rest after baking to give moisture time to settle.