Mushroom and Spinach Zucchini Lasagna Loaf
You will not regret making this super easy Zucchini Lasagna Loaf. Its incredibly delicious, healthy and light. I personally felt like I was eating pasta in every bite.
Last year when I made my viral EASY ZUCCHINI LASAGNA LOAF, literally everyone asked me for a VEGETARIAN version so I finally decided to create it. This, in my opinion is SO much better than the last one.
You can cook this in an air fryer or your oven. I like to let it get crispy and golden on top so I let it cook for 30-35 minutes on top. A nice plentiful top layer of breadcrumbs parm is a must.
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Mushroom and Spinach Zucchini Lasagna Loaf
Ingredients
- 2 medium zucchini
- 2 tbs olive oil (divided)
- 2 scallions, diced
- 8 oz baby spinach
- salt + pepper to taste
- 10 oz baby bella mushrooms, sliced
- garlic powder, onion powder to taste
- 8 oz shredded mozzarella cheese
Crust:
- 1/2 cup breadcrumbs (or almond flour)
- 1/3 cup grated parmesan cheese
- 3/4 tsp Italian herb seasoning
- 1/2 tsp each onion powder, garlic powder, paprika, salt
Optional Garnish: Chili Pepper Flakes
Instructions
- Preheat your oven to 350℉. Line a 9×5" bread loaf pan with parchment paper. LIGHTLY drizzle the bottom of the pan with olive oil.
- Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. Lay them out on a paper towel.
- In a deep skillet, heat 1 teaspoon olive oil and saute your scallions for 2 minutes on medium heat. Add in the baby spinach and season with salt and pepper to taste. Toss until just about completely wilted. Remove to a paper towel lined plate. To the same pan, add the remaining olive oil and add in your mushrooms. Season with garlic powder, onion powder, salt and pepper to taste. Cook for 3-4 minutes, flipping half way through.
Crust:
- Whisk together the breadcrumbs, parmesan, Italian herb blend, paprika, garlic powder, onion powder and salt. Sprinkle 2 tbs of the this mixture to the bottom of your loaf pan.
- Dredge each slice of zucchini front and back, pressing to adhere the crust mixture to each piece as you go and assemble the lasagna layers.
Assembly:
- First add a zucchini layer of about 4-5 slices of zucchini, with the pieces overlapping. Next add half the spinach evenly over. Next add half the mushrooms over the spinach. Then add one third of the shredded mozzarella. Repeat this once more. Gently push down the lasagna with your palm.
- Last layer is the zucchini topped with mozzarella and the remaining CRUST mixture. Lightly drizzle with olive oil and bake for 30 minutes. Remove the pan from the oven and let it set in the pan for 10 minutes prior to removing and slicing. Optional garnish: Chili pepper flakes
Thank you! I just made it today, and my entire family liked it. Even my picky husband 😉 Since I have more zucchini from my garden, I’m going to bake another batch and freeze it for later.
It was a little time consuming. It took over 2 hours to make. The end result, it was worth it. I was craving for a lasagna but didn’t want to eat all the carbs a traditional lasagna has and this hit the spot. Thank you Stella for this great recipe!
Hi Pauline, I’m sorry the time didnt match up but I’m glad you liked the dish! Cheers!
I made this today. Easy to prepare. Zucchini comes out soft without frying. Followed recipe minus paprika (not a fan). Delicious!! This is now in my rotation.
Hi Donna, I’m happy you tried it and enjoyed the recipe! Cheers!
I’m going to make this today. Can I use panko instead of breadcrumbs?
yes!
mmmm…I made this tonight but tweaked it a tad. It was so yummy good! Due to my arthritic hands, I had to slice the zucchini the other way tho.
Thank you so much for this recipe. It looks amazing. I’m going to substitute the spinach for broccoli cannot eat spinach due to digestive issues.
I’m going to make this today. Can I use panko instead of breadcrumbs?
Yummmmo
Is this freezable before or after cooking it?