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.
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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.
Notes
Nutrition
Looking for more?
Have you ever tried freezing this?? Do you think it is doable?
Loved it!!!
Hi Miranda! Glad it was enjoyed!
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*
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!!!
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!!
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!
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.
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!
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!
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?
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!!
This has become a family favorite! I decided to try it with the large Pepperoni slices as I think they have more flavor than prosciutto (or maybe I’m not buying good enough prosciutto! 😆). I cooked the Pepperoni in a pan first to crisp them up and it turned out great. Love this recipe – thank you!!
With the zucchini I thought it would be a watery mess. It came out perfect! So easy too. Will make again. Made as written.
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!
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!
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
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