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?
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!
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.
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!
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!
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!!!!
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 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!
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!
Absolutely Yum!
HI Kylie, Thanks for trying it out!
love your zucchini recipe varieties! 👍
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!
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!
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.
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!
Mmmmm😋
yessssssss
This is addictive! Can it be frozen and then cooked?