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 EASY ZUCCHINI FETA PIE or my CRUSTLESS ZUCCHINI FETA PIE or my BUTTERNUT SQUASH + KALE LASAGNA.
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Easy Zucchini Lasagna Loaf
- loaf pan (5×9 inch)
- 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
- 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.
Fell in love with this recipe the moment I saw it!
Here are my tweaks, based on what was on hand and going on:
Need more flavored bread crumbs.
Dip zucchini in egg before crumbs.
Used marinated mozzarella chunks.
Trim prosciutto before adding.
My oven is finicky – after 20 minutes, cranked up to 425 degrees for an additional 15 minutes.
I am falling in love with your modifications! Thank you for sharing them with us and for trying out the recipe! Cheers!
I am going to bake it tonight. Like with your little addings😃, cant wait
Delicious and surprisingly easy to make.
Hi Nicole! I agree, only thing is getting those zucchini slices nice and thin… after that its a total breeze.
just put mine in the oven
The only change I made was microwaving some leftover marinara to dip the zucchini in. But that was only so I could pretend to be fancy. Delicious!
Hi Mary, This is a fancy little loaf IMO! Glad you enjoyed!
We LOVE this recipe! Perfect little loaf with tons of flavor. I made it gluten free using almond flour in the breading, and used deli thin sliced ham because it’s what I had in the frig. My zucchini may have been a little thicker, sliced with a knife, but they were tender crisp and the loaf held together well and was easy to cut after the standing period. Will definitely make again!
Hi Rachel! Thanks for sharing your feedback and tips! And I’m happy you tried it and liked it!
With the zucchini I thought it would be a watery mess. It came out perfect! So easy too. Will make again. Made as written.
Where has this recipe been all my life? This was so delicious and EASY! A great way to use up all the zucchini that seems to come in at once from the garden. Love love love!
Hi Holly! EXACTLY what i was thinking! Glad you enjoyed it! And thank you for the rating!!
I used a mandolin to cut the zucchini- uniform thickness-a couple of mm’s.
I used .25
cup of wondra flour – didn’t have breadcrumbs. Zucchini was moist enough to adhere flour -spice mixture.
I used Parm-Asiago-Romano cheese blend
With the mozzarella shredded cheese. I didn’t bunch up procuitto but laid it flat ( 2 strips). Added a sprinkle of red pepper flakes on top.
Baked as directed and rested for 10 min. 👍🏼
Hi Monica, thank you so much for taking the time to comment with all your adjustments and tips! We really appreciate the feedback! And I’m very happy you enjoyed it!!
Are you able to freeze this recipe to make a bunch ahead of time then freeze them?
Hi Sandra, YES, I think that’s doable!!
Every day I eat this, I try a different condiment. The recipe as I made it seems very bland. No chili flakes, and also not much flavor. So I’m tweaking. Salsa, pesto, sour cream with dried tomatoes, garlic aioli and so on. It’s such a great idea I really hope to stumble on the right condiment/addition to make it awesome. Cottage cheese and tomato sauce, maybe?
Hi Joanne, I hope you try out different combinations and report back to us here! Thank you!
Fell in love with this recipe after watching the video. I had to make a full tweaks to the ingredients because I didn’t have mozzarella cheese or prosciutto. I used pepperoni that I had fried to release the grease and Tuscan flavored Fontal cheese. I also took the advice of others and dipped the sliced zucchini in an egg wash first before the breadcrumbs and cooked it an additional 15 min at 450 after the 20 at 350. It was fantastic!
Hi Michele, Thank you SO Much for leaving your feedback and experience cooking the dish! It will always help someone! Cheers to you!
Is the 250kcal a typo? Or is it really that many calories. Just out of curiosity, I’m still definitely trying this recipe!
Hi! I plug in the numbers and servings in the nutritional calculator on my site and that’s what produces the nutritional info.. and yes, definitely try it!!
Is it 250kcal a serving or total? I am making this tonight. So excited
Hi Alex, hope you enjoyed! The kcals are per serving..
I made this low carb by dipping in egg and breading with pork rind dust. Superb!!!!!
Hi Michelle, That sounds delicious! Thanks for sharing the tip and your rating!
instead of the prosciutto I used a marinara sauce to layer.
Hi Stephanie, Thanks for trying out different variations and reporting back! Glad you liked the dish!!
Hi Miranda! Glad it was enjoyed!
Loved it! Added a salsa layer too. My husband still can’t believe it’s NOT pasta. 🙂 Will definitely make again.
Hi! SO happy your guys enjoyed and thanks for sharing the salsa tip!
Has anyone tried making this ahead and refrigerating overnight? There’s so little liquid in here without the sauce I’m thinking it might escape the watery mess you sometimes get with zucchini but wanted to check before I tried it.
Saved this after seeing it on Insta. Purchased ingredients today. Plan to make it on Tuesday after work. Thanks for sharing and for all the great adjustment notes!
Hi Sam, Enjoy your cooking today! Please let us know how it came out! Cheers!
What a fun recipe — simple to make, easy in terms of cleanup and the carnivore in my house really enjoyed it! I took a tip from one of the comments and brushed the zucchini with good sauce before dredging in the crumbs. I suspect it added some flavor, but it also helped the bread crumbs adhere. Served it with a simple side salad. Will make again!
This recipe is husband approved, I enjoyed it as well. I served it with fresh sliced tomatoes and had a thought that adding the tomatoes before cooking would be a great addition for a different twist. I don’t usually leave a review but this was delicious.
Hi Janet, Thanks so much for trying the dish and for taking the time to rate it! Glad it was enjoyed by you both as well!
love your zucchini recipe varieties! 👍
HI Kylie, Thanks for trying it out!
I am doing keto so I made a couple alterations to the recipe.
I used pork rind crumbs in place of bread crumbs and really thin Black Forest ham slices (instead of prosciutto). I also upped the spices to 1 tsp each.
Also I cooked it as listed then an additional 15 mins at 425 as someone else did to get the zuchinni slices nice and done.
Divided it into 4 servings at 5.4 carbs per serving.
Turned l out great. Served it with a small salad.
Next time I think I’m going to add some tomato basil sauce as an additional layer.
Thank you for the recipe!!
Hi Becky, I appreciate you taking the time to comment and leave your feedback! The info will definitely assist others to vary the recipe!
This is 💯!! Perfecto for a single Italian girl that just made a pot of her homemade spaghetti sauce. Couldn’t have turned out better if I thought of it myself. Thank you for sharing.
Hi Jennifer, I’m so happy you enjoyed the lasagna loaf! Sounds delicious!
Nummy! A bit salty but I doubled the prosciutto! My husband even liked it!
Hi Heidi, I’m so happy you BOTH enjoyed it! Thank you for trying it!
This recipe is mind blowing terrific! I did, however, make a small addition of layering the zucchini and cheese with Bertolli’s vodka sauce. Stella, your recipes are truly life-changing, and definitely make me LOVE MY LIFE!!!!
I was skeptical that this would turn out as it has no sauce, but it was great. Tasty! I used a mandolin to slice the zucchini. Baked for 25 minutes, then under the broiler for less than 5. I don’t think I’d make this without the parchment paper. I will make again!
HI Bren, Thank you for the trying the recipe and your feedback! Cheers!
Planning on making this, can I use Panko instead of bread crumbs. All I have is Italian seasoning bread crumbs. So will this be overkill in spices if I add it or will it be alright without adding?
Hi Ana, YES! Panko can easily be subbed for breadcrumbs.. you can also use the Italian seasoning breadcrumbs – the flavors would definitely match with this dish!
This is such a unique dish. It was easy to make. I used shaved ham in place of the prosciutto since I didn’t have it. Loved it Really good the next day too!
Hi Liz, I agree with you.. too easy and delicious not to make! Thank you for trying it and leaving your feedback!
Hi Jennifer, glad you liked the dish!
I absolutely love this recipe!… First time I made it I didn’t have prosciutto so I used shaved ham. It turned out great. Since then I have made it 3 times (always with shaved ham). One of these days I will make it with prosciutto! It is also good the next day. Pretty easy to assemble too!
Really good just the prosciutto was just to salty for me. I’m not a fan of salt. But may substitute another meat. Was good though.
Hi Laurie, i’m thinking to try this with chicken next time! Thanks for the feedback
I will be trying this but wondered if I could sub meat bolognese sauce and/or add a layer of pasta sauce to it. Would that make it too watery do you think?
It might make it too watery. It could work though!
Was very tasty, I didn’t have any proscuitto so used bacon instead, added some finely sliced red onion on top of the bacon layers also didn’t have any mozzarella just used edam cheese. Like others who have commented I grilled it for about 5mins to brown it off. Served it with some mesculun lettuce leaves. Definitely on the make again list.
Hi Janine, love the changes you made and thanks for sharing them with us! Cheers!
It was good but had to take off a whole layer of the prosciutto as it was extremely salty.
Will make it again without the prosciutto and add more veggies or possibly ground turkey
Made it & it’s yummy!
Sooooo good! I used fresh mozzarella and a little extra parm between layers and it was decadent! Thank you for your amazing recipes!
This dish looks so yummy. I was wondering if I could use mushrooms instead of meat??
Hi Trish, definitely sub in mushrooms here! Will be delicious!
I just made this delicious recipe today! The only thing I did differently was instead of breadcrumbs I used Parmesan Whisps. I crunched them up very fine. It turned out perfect!! This is definitely a recipe I will use frequently!!
HI Vickie, glad it was enjoyed and thanks for trying it out! Sounds yummy with the parmesan whisps! Great idea!
this was so easy to make, I loved it! 💯
Hi Dianna, glad you liked the dish and thanks for the kind rating!
Amazing! I made this based on the recipe, except i used smokey chicken instead of prosciutto. It came out perfectly. This one become of my favorite 🤩 Enjoyed it so much. Thank you!!