My cookbook is here! 
This zucchini lasagna loaf is a cheesy little veggie loaf you can make on the fly. It tastes just as good as traditional lasagna with noodles and its low carb!
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 (54 g) breadcrumbs
- 1/3 cup (33 g) 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 (225 g) 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.
Notes
- You can sub in almond flour to the breadcrumbs to make it keto friendly.
I prefer it to be vegetarian. No prosciutto
HI Sue, I also have a vegetarian version of the exact recipe using spinach and mushrooms in lieu of proscuitto! Ill link it here:
https://hungryhappens.net/mushroom-and-spinach-zucchini-lasagna-loaf/
Hi. If I wanted to add sliced mushrooms, would they have to be sautéed first or can I layer them raw?
Can you freeze this?
I made this gluten free using almond flour instead of breadcrumbs. I substituted 1 layer of prosciutto with a layer of sliced tomatoes & it was really nice. The end product was really tasty, had to stop from eating it all by myself at one go!
Amazing recipe. We used ground turkey w tomato sauce instead of prosciutto. It’s become a favorite!
I used Black Forest deli ham that was thinly sliced. Sliced the zucchini 1/4” thick, followed the recipe mostly, I did use about 3 cups of cheese(never enough cheese!) I added about a 1/2 tsp of salt and baked it for 30 mins. I have an older oven so I usually have to cook for longer than most recipes suggest.
It was perfect! I will be making this on the regular now that I’m getting fresh zucchini from my garden.
I made this last year with the prosciutto and it was a bit too salty for my liking. Glad I tried it again with ham instead.
what a treat!! Totally delicious and so easy to put together.
Thank you again for a super recipe.
It’s a very versatile recipe, and you can modify it in many ways. really good
Thanks for trying it out!!
Hi. If I wanted to add sliced mushrooms, would they have to be sautéed first or can I layer them raw?
I wouldn’t think of discarding the zucchini skins. I just grate them finely and mix them into the other ingredients. it works fine, and adds nutrition and fiber.
My family loves this recipe! I cooked sliced pepperoni in pan to make it crispy and used that instead of prosciutto – I felt that would be more flavor. My house full of meat and potato eaters ask for this one alot!
This sounds wonderful, but can I use smoked paprika in place of the red pepper flakes? Or what would you suggest for less spicy? Thank you in advance!
My husband loved this! He’s usually about hearty meals, so I was surprised he liked this light recipe. I would do a few things differently next time – like use my veg peeler for the zucchini and make sure I have enough mozzarella – but that’s obviously me and not the recipe. I did add a little ricotta on top to make up for the lack of mozz and it was pretty good. Definitely will be making this again.
Love this dish, my husband loves it too. Have you ever prepared it and froze it before baking to cook later? Same question for making it the night before and then cooking in oven next day? Thanks!
Absolutely loved lt …. sooo delicious my husband took a bite and said oh my god amazing
Thank you so much x
Hi Anita, I’m so glad you both enjoyed the recipe! Cheers!
Love this recipe, make it every week. Instead of the prosciutto I use a can of chopped tomatoes and oats instead of breadcrumbs. Absolutely delicious!
Hi Megan, Sounds amazing with your substitutes! And thank you for sharing with us – super helpful!