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?
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.
Can this be cooked in an air fryer at the same temp and time?
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!
As we say in our kitchen, This one’s a KEEPER.
Can you freeze them?
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!
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
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!
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!
Thanks for for this recipe I made a few changes to it with dipping in egg but liked it as a basis.
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!
What is the serving size?
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!
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’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 🤞
Soooo Good!!
Hi Jennifer, glad you liked the 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!