Entrees Uncategorized

Grilled Zucchini Lasagna with Homemade Pesto

Great way to use fresh zucchini in a tasty, lighter, lasagna


For the Pesto:

  • 1 bunch of greens (I used left over beet greens, but you can use kale, spinach, chard, collards, etc.), washed and stems removed
  • Small handful of basil or parsley
  • 3/4 cup olive oil
  • 1/3 cups walnuts
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2-3 garlic scapes or 2 cloves garlic
  • 1 tsp sea salt

Other Ingredients:

  • Low sodium tomato sauce
  • 2-3 zucchini
  • crumbled Italian sausage
  • Extra cheese (I used Parmigiano-Reggiano & fresh mozzarella)


  1. Brown crumbled Italian sausage over medium-high heat until cooked through. Set aside.
  2. In the meantime, while sausage is cooling, slice zucchini in thin (1/2-inch) strips and grill slightly in a hot skillet.
  3. Preheat oven to 375F.
  4. Layer sauce, grilled zucchini, pesto, Italian sausage and cheese until done. Top with additional cheese, cover with aluminum foil, and bake for ~35 minutes.
  5. Remove foil and cook for 5-10 additional minutes.
  6. Let dish sit to cool for ~5 minutes and enjoy!


By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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