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.
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 (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’ve just made this recipe and it was so easy to make and absolutely delicious! I shall definitely add it to my favourites and be passing on to friends.
can’t wait to try this
Best recipe ever
Thanks
HI Mina, thanks for trying it! I’m glad you loved it
Super easy to make and delicious!
Make sure to cut Zuchinni thin or it will take longer to cook.
it’s fantastic!! I will do this again! Thanks
Thanks for trying Scott! I’m glad you enjoyed the lasagna!
Thank you for your delicious recipes
Its my pleasure Anna!