Seasonal Recipes

Zucchini Lasagna Recipe – with Tagge’s CSA Box

July 18, 2026

Cooking with Tagge’s CSA Produce Box

This summer, I’m excited to be partnering with Tagge’s Farm to experience their 15-week CSA produce box, and to share how I’m cooking, eating, or preserving their farm-fresh seasonal produce all summer long.

You can visit my ‘CSA Cooking Journal’ to learn more about Tagge’s CSA, see what comes in the box each week, and find weekly recipes and updates on how we use the produce.

Tagge’s CSA services Logan to Santaquin in Northern Utah. It runs from early July through mid-October. (However, you can still sign up to join after the start date if they still have room.)

Featured Seasonal Ingredient: Zucchini / Summer Squash

Every recipe here at Together We Bloom is based around a ‘featured’ seasonal ingredient.

This week, after opening the CSA box, I selected summer squash as the featured ingredient for the week. There was a mix of yellow squash and zucchini, both the perfect size.

This year, I have a goal to cook and eat more zucchini and summer squash since they are so prolific so this recipe is a great start to the season.

Explore all summer squash / zucchini recipes here.

When are zucchini and summer squash in season in Utah?

Zucchini and summer squash harvesting typically begins in July and can continue up until temperatures drop in October.

This recipe is tagged as both a summer seasonal recipe and fall seasonal recipe for this reason. You can explore more of the summer seasonal recipes and fall seasonal recipes here.

sliced zucchini aligned like lasagna noodles

Other Local, Seasonal Ingredients Used in This Recipe / Meal

Garlic– Sourced from Keep It Real Vegetables farm
Basil- Sourced from my home herb garden
Oregano- Sourced from my home herb garden
Thyme- Sourced from my home herb garden
Tomato Sauce- This is a great time to use your home canned tomato sauce (see more recipes that allow you to use your home preserved foods here)

About This Recipe

I knew that I needed a dish that used up a good amount of zucchini in one go.

Zucchini is abundant in the summertime, so having recipes on hand to enjoy it is a good idea.

This recipe, Zucchini Lasagna, replaces traditional lasagna noodles with slices of zucchini.

This was surprisingly easy to make and was a hit at the family dinner table.

Adjusting the recipe to your palate and what’s in season

The recipes that I share here are meant to be a starting point or an inspiration for you in your own kitchen. I enjoy creatively exploring seasonal ingredients and finding new ways to use what’s abundant, rather than trying to create one final “perfect” recipe.

This is a ‘traditional’ lasagna with tomato sauce and ricotta cheese layers, but there are endless options for your zucchini layers, so feel free to get creative.

Seasonal cooking is flexible, and experimenting is part of the fun.

Using Pesto Sauce

Using pesto instead of tomato sauce is a great option. You can view all of my pesto recipes here if you are interested in making your own pesto.

Pesto is a wonderful thing to make in batches and freeze to pull out anytime for dishes like this! Another great way to cook with your home-preserved foods.

If you are using pesto in this recipe, do not add it to the meat on the stovetop. Instead, layer it directly into the lasagna. This will preserve more of the flavor.
Check out this Garlic Scape Pesto Recipe

Serving Suggestions

I am a bread and pasta girlie- so I have zero issues with pairing pasta with breads. However, because we have replaced the noodles in the lasagna with veggies, I decided that pairing it with a bread would be an extra good idea so I chose a store-bought focaccia to serve with the lasagna for dinner.

I also wanted to use more of the fresh veggies in my Tagge’s CSA Box, so I made a simple side salad with lettuce from the CSA box, tossed with oil, vinegar, salt, and pepper.

Suggested Supplies:

The items below are Amazon affiliate links. This means that if you make a purchase from the link, a very small amount of that purchase goes toward supporting this blog. This is at no additional cost to you.

Garlic Press:

If you like to cook with garlic, a garlic press is a supply that you should really consider. Lightly crushing the clove with the side of your knife allows you to quickly peel of the skin and then you press the clove through. It is faster than mincing garlic, more consistent in texture, and allows for better flavor release. This is THE recommended way to get the most out of your garlic, and I use it nearly every time I cook.

The Recipe:

Zucchini Lasagna

Seasonal Recipe From: Together We Bloom

A zucchini seasonal recipe. An easy lasagna recipe where you replace noodles with zucchini. Serves 6-8 people

Print Recipe

Ingredients

6 zucchini small to medium in size, sliced lengthwise into ⅛-inch thick "noodles"
2 tablespoons olive oil
1 pound ground meat
3 cloves garlic minced or pressed
2 tablespoons tomato paste
2 cups marinara sauce
3 tablespoon basil chopped, plus more for topping
3 tablespoon oregano
2 tablespoon thyme
salt
¾ teaspoon black pepper
15 ounce ricotta cheese
2 cups shredded mozzarella cheese divided
½ cup grated Parmesan cheese
2 eggs
Chopped fresh basil for garnish optional

Instructions

Preheat the oven to 375°F.
Slice the zucchini lengthwise into ⅛-inch thick strips. Lightly salt both sides and let sit for 15 minutes to draw out excess moisture while you continue.
Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it into crumbles.
Stir in the garlic and the tomato paste and cook for 1–2 minutes, stirring constantly.
Stir in the marinara sauce, thyme, 1 teaspoon salt, and black pepper. Simmer for 5–10 minutes.
In a medium bowl, combine the ricotta, 1 cup mozzarella, basil, oregano, Parmesan, eggs, and ½ teaspoon salt. Mix until smooth.
Pat the zucchini dry with paper towels
Spread a thin layer zucchini in the bottom of 9×13-inch baking dish, overlapping slightly. Spread half of the ricotta mixture over the zucchini, followed by half of the meat sauce. Repeat the layers one more times, finishing with the remaining meat sauce.
Sprinkle the remaining 1 cup mozzarella evenly over the top.
Bake for 45 minutes, or until the cheese is melted, bubbly, and lightly golden. If the cheese begins to brown too quickly, loosely tent the dish with foil during the last 10–15 minutes of baking.
Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

This recipe could also be delicious with pesto as the sauce. For this option, layer the pesto directly into the lasagna layers instead of cooking with the meat. View our pesto recipes on the website
Visit Together We Bloom for more seasonal recipes from farmer/foodie Taylor.

Do you love Pinterest too?

Click the image below to see this pin on Pinterest and save it for later. Or you can visit my Zucchini Recipe Pinterest Board for more ideas and inspiration.

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Thanks for joining me in the kitchen

Thanks so much for joining me in the kitchen today as we explored another recipe inspired by the season and the incredible farmers, growers, and producers who make local food possible.

As a farmer and foodie, I love sharing what I’m actually cooking, preserving, and enjoying week by week with ingredients that are fresh, local, and at their peak. I hope that these recipes help you feel confident trying new ingredients and making the most of what’s in season.

If you enjoyed this recipe, be sure to visit my In the Kitchen page, where you’ll find more seasonal recipes, preserving projects, and kitchen inspiration for a farm-to-table life.