Easy Zucchini Lasagna Loaf
We devoured this little lasagna mini. All you need are two medium zucchini and some cheese. The prosciutto is optional and you can even sub it with slices of ham or turkey OR more sauteed veggies. Too easy and delicious not to make!
Make sure you slice your zucchini thin preferably with a mandoline or peeler. Next, layer up that zucchini to over lap each other half way over. Crinkle up your prosciutto to create a little volume. And pour on that cheese because that’s the best part!
If you like this recipe then you will love my, MUSHROOM + SPINACH ZUCCHINI LASAGNA LOAF, EASY ZUCCHINI FETA PIE or my CRUSTLESS ZUCCHINI FETA PIE or my BUTTERNUT SQUASH + KALE LASAGNA.
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Easy Zucchini Lasagna Loaf
Equipment
- loaf pan (5×9 inch)
Ingredients
- 2 medium zucchini
- 1/2 cup breadcrumbs
- 1/3 cup grated parmesan cheese
- 3/4 tsp parsley flakes
- 1/2 tsp of each garlic powder, onion powder + paprika
- salt to taste
- 6 thin slices prosciutto
- 8 oz shredded mozzarella
- 1-2 tbs olive oil
- chili pepper flakes
Instructions
- Preheat your oven to 350 F. Line a 9×5 inch loaf pan with parchment paper. Spray lightly with olive oil.
- Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. In a small plate, whisk together the breadcrumbs, grated parm, dried parsley, garlic powder, onion powder, paprika and salt to taste. Dredge the zucchini in the mixture pressing to adhere as best as possible.
- Start off by sprinkling 1-2 tablespoons of the breadcrumb mixture on the bottom of the pan. Then layer in your loaf pan the zucchini, overlapping each other. Next, add three crinkled slices of prosciutto to cover and then the shredded mozzarella. Repeat once more. Then add a nice layer of zucchini on top, more mozzarella and sprinkle on any remaining breadcrumb mixture, a drizzle of olive oil and the chili pepper flakes to taste.
- Bake for 25 minutes and then remove from oven. Let it set in the pan for 10-15 minutes prior to removing and slicing.
I’ve made this twice now. So tasty!
I was looking for a zucchini recipe that does not require squeezing before baking. This recipe fits my needs. It is simple, easy to follow and delicious. Thanks for sharing.
It is so easy to make! Thank you for the kind feedback!
Enjoyed this very much. It’s a keeper. Thanks for sharing your recipe.
Hi Re, I’m so glad you tried it and liked it! Thank you!
This little loaf is 5 servings? is this an error?
Hi Elaine, No its not.. its a loaf divided into 5 slices.
Discovering this recipe was a game changer! Husband diagnosed with diabetes a year ago and wanted to get his levels down without drugs so I started looking at different recipes that were diabetic friendly but not bland and boring. To be honest first time I put this in front of him he looked horrified. Until he tasted it after which it has become one of his favourite meals! Adapt it to use different things, including making a traditional lasagna- which I prefer as so much lighter without the carbs from the pasta.
Instead of dried parsley flakes, try using fresh parsley or basil for a burst of freshness and flavor.
I would experiment with adding other herbs and spices such as oregano, thyme, or rosemary for added depth of flavor.
I think smoked salmon instead of prosciutto might be good or skip the meat altogether. Perhaps, you could add tomatoes or roasted red peppers.
I would add roasted garlic with the breadcrumbs.
I would sprinkle some extra grated Parmesan or Romano cheese between the layers for an extra cheesy kick.
Mix some crushed nuts (like almonds or walnuts) into the breadcrumb mixture for added texture and crunch on top of the loaf.
Drizzle a balsamic reduction over the sliced loaf before serving for a sweet and tangy contrast to the savory flavors.
Couldn’t find a way to modify my first comment. But…I didn’t even realize this had prosciutto in it. I made it without and it was amazing. I also had some Mutti passata in the pantry and served that alongside to dip into when I ate it. Divine.
Definitely going into the regular rotation! Delicious.
I just made this DAIRY FREE with Violife Cheddar Shreds and Follow Your Heart Parmesan. I had to cook it an extra 15 minutes to make the “cheese” melt. It is delicious!!
Wow, love this! So much flavor.
Made this recipe, my husband loved it. I thought the zucchini was a little too al dente but otherwise delicious! I added little dollops of tomato sauce on each layer and I used a crumbled German breakfast sausage I had in the freezer (lightly pan fried) instead of the prosciutto. I will try to figure out a way to cook the zucchini first, maybe blanche and let dry before dredging in the crumbs.