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.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
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.
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!!
Delicious!
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!!
I nave not had good luck with frozen zucchini However I have printed this recipe and intend to make it.
Freeze prior to baking or after baking?
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!
Try Melinda’s Green Sauce!
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..
Made this twice so far. loved it. the second time I added a layer of ricotta, roasted butternut squash and garlic whipped together. this will definitely stay in the regular rotation.
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!!
Delicious!!! A nice keto-friendly lunch (may need to adjust serving size) or even a side dish for company. If it helps, my zucchini strips were 9oz. I had to use 2 Cups mozzarella. My keto-friendly “breading” was 1/3 C grated Parmesan + 1/4 C almond flour + garlic salt (next time I would only add powder as you get plenty of salt from the prosciutto and cheese). I added 1 tsp pesto sauce blended with 2tsp olive oil and dripped onto the first layer of cheese. I used .25lb prosciutto. Thanks for the recipe!!!
I made this 2 nights ago… amazeballs. However, a few tweeks were made.
1. The slicer at the deli was broken, so I used diced Bacon instead which I gave a quick pan fry too first to cook and get some oils out.
2. I used garlic, paprika and Italian herb mix.
3. Sprinkled a little extra breadcrumbs on each zucchini layer.
Absolutely loved it!
Tweaks*
Loved it!!!
Hi Miranda! Glad it was enjoyed!
Have you ever tried freezing this?? Do you think it is doable?
This is addictive! Can it be frozen and then cooked?
Mmmmm😋
yessssssss
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! 👍
Absolutely Yum!
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 made this! It was easy. I used prosciutto that was rolled with mozzarella as an package of 8 rolls. I unrolled the prosciutto and placed it mozzarella side down over the zucchini slices. Very flavorful and filling!
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!
Tried this tonight for dinner. It was excellent and will definitely be making it again. I followed the recipe exactly except for the chili flakes (personal preference). Next time I make it I’ll not add any extra salt though. I think with the parm, mozzarella and prosciutto it was plenty salty (again, just personal preference). Glad I found it on Insta.
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!
Soooo Good!!
Hi Jennifer, glad you liked the dish!
I’m making this tonight. just put it all together.and in the fridge until dinner time.
I used a mandoline so my slices are thicker than shown in receipe.
hoping it will be great anyway.
fingers crossed 🤞
I really want to try this but due to some diet restrictions I have to stay away from cured meat 😒. Any thoughts on what I could substitute for the prosciutto?
I think you can use uncured salami…like Genoa salami
What about very lean ground beef?
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!
What is the serving size?
So good! I used crushed pork rinds instead of bread crumbs, dredged the zucchini in egg prior to pressing, and used thinly sliced ham instead of the prosciutto as I couldn’t find any at the store. I forgot to add the salt, pepper, and onion flakes, but it turned out plenty salty enough, and the red pepper flakes definitely added flavor. I did not use all the mozzarella asked for, either, but it tasted amazing. I’ll enjoy making this again with other variations. Thanks so much for the recipe!
Thanks for for this recipe I made a few changes to it with dipping in egg but liked it as a basis.
Thank you for a healthy comfort food recipe! I made this into “actual” lasagne by replacing the prosciutto with ground turkey and marinara. Held up really well and is just as good next day. Will be making again!
Brilliant! I used things on hand .. deli ham, Colby jack, banana peppers and a touch of marinara. Will get some pepperoni and mozz for the next round. Also did the egg dredge prior to bread crumbs. Managed to slice zucchini on the slicer side of an old school box grater. Happily Surprised by the slightly crispy texture of the baked zukes. Thanks!
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!
As we say in our kitchen, This one’s a KEEPER.
Can you freeze them?
I made this last night along with a few of your other Greek dishes and despite everything being genuinely delicious, this blew my guests away the most… an unbelievably tasty and scrumptious recipe- am so so thrilled to have discovered you on Instagram!
Can this be cooked in an air fryer at the same temp and time?
Thought I would love this but I didn’t. Lots of work to eat zucchini and cheese. Might try again after viewing the tweaks of my fellow chefs.
this was delicious! left the meat out to make it perfect for Friday during lent. thanks for another great recipe Stella. so glad I found your page!
looks great will make
Instead of bread crumbs, I use crushed pork rinds=no carbs! Worked perfectly.
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!
Very good dish…
I used Boar’s Head “Bourbon Ridge Ham” thinly sliced. Excellent flavor-no nitrates(ites)
I used my own bread crumbs that I keep in the freezer, rougher chop. I did a light spray on the sliced zucchini to help hold the crumbs… just focused on one side.
*The bread crumb seasoning in the recipe worked well.
Would definitely make this again. 👌
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!
Wow Stella mou. This was delicious. I subbed garlic flavoured pork rinds for the crumbs and because I’m from Cyprus, grated halloumi instead of parmesan. Will definitely make again and again!!
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!
Absolutely delicious !! So easy and a
quick to make everyone loved it.
Insanely delicious!
I’ve made this 3 times so far and my entire family loves it. Thank you for these great recipes that enable me to use up ingredients in my vegetable drawer.
Hi Jen, glad you all liked it! Thank you for the rating!!
this was so easy to make, I loved it! 💯
Hi Dianna, glad you liked the dish and thanks for the kind rating!
delicious
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!!
Two questions: If you freeze–before or after baking? Can you put together day before, refrigerate, then bake next day?
You can definitely assemble one day prior and then bake the next day!
Made this tonight. Delicious, I added some pesto on top of the last layer. Next time I’m going to do an egg wash on the zucchini so the bread crumbs stick better and up the oven temp to 400.
Hi Jay, thanks for sharing your feedback and I’m glad you enjoyed the dish!
Loved this recipe! I was skeptical at first due to no sauce but it worked perfect!
Hi Tina, glad you ended up liking it! Thank you!
the best I have ever tasted! and so easy to make. Thank you for all you do!
Hi Lily, glad it was enjoyed!
Very yummy. Only a few minor changes-1) used sautéed mushrooms to replace prosciutto, 2) spread marinara sauce around the slice when plating.
Hi CJ, Sounds amazing with those subs!
Looks delicious!!! What can I use other than the zucchini? What do you think? Thank you!!!
Hi Kim thank you !! you can use eggplant instead of zucchini!
Delicious! I made this for lunch and my non-keto husband loved it too. I am a vegetarian, so the prosciutto is out, but I have a great source for vegan ‘bakon’ bits, so used those. Also, added 2 tbsp Rao’s Marinara sauce between the layers. A good mandoline is essential, to get the zucchini extra thin- 1/8th inch thick for me.
Getting more zucchini today to make again, great to have 4 lunches prepped ahead of time.
HI Peggy, Beautiful! Glad you enjoyed the dish with your husband! Also thanks for sharing your feedback with us!
This was so delicious! I used Italian ham instead of prosciutto and it was perfect. I skipped adding extra salt because between the cheeses and ham it was seasoned well enough. Will absolutely make again this zucchini season. Served with Greek salad and chicken souvlaki.
Hi Christina, love this with the ham! Thanks for sharing your feedback!
Served this as a side to Hungry Happens Parmesan crusted chicken with lemon butter sauce. My proscuitto was very salty (didn’t add any salt), might try it with ham next time and maybe a little fresh spinach. I’m also going to cover the loaf pan with meat on the top, cook then just add mozzarella on top at the very end so it’s a little gooier (didn’t love the breadcrumbs on top). Served it with pesto on the side. The zucchini stayed firm which was nice. This recipe is a keeper.
Hi Nancy, glad the recipe worked out for you and I appreciate you sharing your feedback with us! Cheers to a delicious zucchini lasagna!!
Omg this was perfect for our low carb journey!! Let me tell you I appreciate the almond flour sub and understand why you use it. People think it’s for “coating” it’s to absorb the liquid. Or at least that’s what I think your OG recipe was about. I made huge lasagna tray and just added cook time. I made side of low carb chicken meatballs and bam!! Satisfied all around. Oh and on a 1/4 of ray I used sun dried tomatoes instead of prosciutto for my pescatarian dd. Thanks you kill it and I love we can modify and use your base!! Bomb.com
Hi Tina, glad the dish was to your liking and I appreciate you sharing your feedback with everyone because I’m sure it will help someone! Thank you for trying out my recipes!
Thank God my daughter sent this to me. I have many zucchini plants and this recipe sounds like a fantastic way to use up my zucchini. Just started with the keto idea and adding more vegetables sounds great.
Hi Debra, thanks so much for the kind feedback!
I made two loaf pans last night. Like all of your recipes, this was pure ecstasy. I died and went to heaven when I found your site.
Hi, what can I substitute for prosciutto? I don’t eat meat. thank you
Hi Connie you should try sauteed mushrooms or shredded chicken. I also have a Spinach and Mushroom version I will link below…
https://hungryhappens.net/mushroom-and-spinach-zucchini-lasagna-loaf/
I made this tonight and it was Delish !! Definitely making this again. I did use panko seasoned breadcrumbs and added layers of spinach and onion . Layered pesto on zucchini strips as panko stuck well. Marinara on side for people to add on their own . Garden salad on side with garlic bread thinly sliced. Fabulous!!
Thank you for great healthy recipes !!
Hi Christie, your meal sounds so delicious!! Can I come over!?
I can’t wait to taste this, I just popped it in the oven. I used a wide 2 1/4” potato peeler to slice the zucchini, worked great-very thin slices. Unfortunately I did not read the comments first but I think the original will be yummy.
HI Laura, hope you enjoyed the lasagna and thanks so much for trying it!
I made this exactly as written and it was delicious, although very rich. I think it’s best eaten on the same day but even for leftovers the next day the texture was pretty good and the flavors were still there. I think I might reduce the amount of prosciutto next time and possibly try adding a marinara sauce to brighten it up. Really appreciate the recipe and being able to try something new, thanks!
HI Jessica, I’m glad you tried it and liked it overall! Thanks for the feedback – it is useful for us all!
This is a keeper ! I started making it and realized I didn’t have prosciutto. It was still so delicious. I had panko breadcrumbs so used them. It gave the lasagna a bit of “crunch “ I sliced the zucchini thicker than suggested. Took approximately 40 minutes at 350. I ate 75% of it myself. Lol
Hi Leeann, I feel you and yes this is still epic without the prosciutto or any meat! Thanks for the kind feedback!
The taste was good but it wasn’t firm. It was soggy. I followed the recipe except I didn’t add prosciutto. Is that what I did wrong? I can’t imagine the prosciutto would absorb that much water from the zucchini???
Hi Rebecca, The prosciutto is not added to soak up the moisture. I added the breadcrumbs for this purpose – make sure you are using enough. Definitely make sure your zucchini is sliced thin. If its too thick, it will end up releasing a lot of liquid and cauze the dish to be soggy. Hope this helps!
Stella. This was delicious!!! I did a bechamel with sauteed shallots between 2/3 layers. Was yummo!!
Hi Lee, wow that sounds delicious with the beschamel! Glad you enjoyed!
Does sync the breadcrumbs mean I don’t have to soak up the moisture of zucchini first?
Hi Lisa, yes it helps with that!
This didn’t work out for me. Too salty and dense.
Hi Heather, sorry it didnt work for you!
love this!!!!
Hi Rita, glad you enjoyed it!
Flavor was just off for us. Not sure why. Just didn’t work for us.
Hi Jackie, sorry it didnt work for you!
I love this with with thin sliced honey ham!! Good recipe ♡♡
Hi Donna, glad you enjoyed it! Thank you for the rating too!
Made this just as your recipe said. It was absolutely wonderful! So delicious and so easy to make. I saw in the comments that someone mentioned dipping the zucchini in eggwash first. Today I’m making it again like this. Also, I won’t add salt since the prosciutto has all the salt this meal needs.
Stella, thank you for all your recipes and for making them accessible to us. I do indeed love my life – more since I discovered you! 🙂
Hi Alexandra, Awwww thank you so much ! That is a very kind message! I appreciate you supporting the website too!
Yummy recipe! Even my husband liked it!! LOL
HI Susan, glad you both liked the lasagana!
I made this the first time with turkey slices as I didn’t have prosciutto. It came out great! Just made 2 more since someone gave me a huge zucchini and this was the first thing I thought about making. I will try it now with the prosciutto. It comes out so yummy from all the cheese! I would also suggest baking a tad longer as my oven, too, takes longer. You want it nice and crusty on top! Luv your recipes, Stella!
HI Jill, SO happy the lasagna worked out so well for you! I appreciate your kind feedback and trying out the recipe!
Love this recipe. I have home grown Zucchini so this is a great way to use them. I added a little ricotta and a tiny bit of sauce. This has become one of the staples in my house.
Hi Julie, Thanks for sharing your feedback! Glad you liked it!
Absolutely delicious and so easy to make!! Thank you! Have shared this recipe with family too!
This was delicious! I found for me that it was not done after 25 minutes. The inside was cool and the zucchini wasn’t soft. I just put it back in the oven and I’m thinking it will need at least another 15 minutes. I did have a small piece and loved the flavour.
very flavorful, really love it. followed recipe as written. making it again!
Very salty (didn’t even add salt like the recipe indicated) and super disappointed on how it turned out also the time in oven wasn’t enough time realized after we let it sit for 10 min after we took it out had to put it back in oven for 15 min longer and higher temp. probably won’t make it again.
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.
Wow, love this! So much flavor.
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!!