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
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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!!
delicious
this was so easy to make, I loved it! 💯
Hi Dianna, glad you liked the dish and thanks for the kind rating!
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!!
Absolutely delicious !! So easy and a
quick to make everyone loved it.
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!
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!!
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!
Sooooo good! I used fresh mozzarella and a little extra parm between layers and it was decadent! Thank you for your amazing recipes!
Made it & it’s yummy!
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
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. 👌
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!
Instead of bread crumbs, I use crushed pork rinds=no carbs! Worked perfectly.
looks great will make
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!