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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I made this exactly as written and it was delicious, although very rich. I think it’s best eaten on the same day but even for leftovers the next day the texture was pretty good and the flavors were still there. I think I might reduce the amount of prosciutto next time and possibly try adding a marinara sauce to brighten it up. Really appreciate the recipe and being able to try something new, thanks!
HI Jessica, I’m glad you tried it and liked it overall! Thanks for the feedback – it is useful for us all!
I can’t wait to taste this, I just popped it in the oven. I used a wide 2 1/4” potato peeler to slice the zucchini, worked great-very thin slices. Unfortunately I did not read the comments first but I think the original will be yummy.
HI Laura, hope you enjoyed the lasagna and thanks so much for trying it!
I made this tonight and it was Delish !! Definitely making this again. I did use panko seasoned breadcrumbs and added layers of spinach and onion . Layered pesto on zucchini strips as panko stuck well. Marinara on side for people to add on their own . Garden salad on side with garlic bread thinly sliced. Fabulous!!
Thank you for great healthy recipes !!
Hi Christie, your meal sounds so delicious!! Can I come over!?
Hi, what can I substitute for prosciutto? I don’t eat meat. thank you
Hi Connie you should try sauteed mushrooms or shredded chicken. I also have a Spinach and Mushroom version I will link below…
https://hungryhappens.net/mushroom-and-spinach-zucchini-lasagna-loaf/
I made two loaf pans last night. Like all of your recipes, this was pure ecstasy. I died and went to heaven when I found your site.
Thank God my daughter sent this to me. I have many zucchini plants and this recipe sounds like a fantastic way to use up my zucchini. Just started with the keto idea and adding more vegetables sounds great.
Hi Debra, thanks so much for the kind feedback!
Omg this was perfect for our low carb journey!! Let me tell you I appreciate the almond flour sub and understand why you use it. People think it’s for “coating” it’s to absorb the liquid. Or at least that’s what I think your OG recipe was about. I made huge lasagna tray and just added cook time. I made side of low carb chicken meatballs and bam!! Satisfied all around. Oh and on a 1/4 of ray I used sun dried tomatoes instead of prosciutto for my pescatarian dd. Thanks you kill it and I love we can modify and use your base!! Bomb.com
Hi Tina, glad the dish was to your liking and I appreciate you sharing your feedback with everyone because I’m sure it will help someone! Thank you for trying out my recipes!
Served this as a side to Hungry Happens Parmesan crusted chicken with lemon butter sauce. My proscuitto was very salty (didn’t add any salt), might try it with ham next time and maybe a little fresh spinach. I’m also going to cover the loaf pan with meat on the top, cook then just add mozzarella on top at the very end so it’s a little gooier (didn’t love the breadcrumbs on top). Served it with pesto on the side. The zucchini stayed firm which was nice. This recipe is a keeper.
Hi Nancy, glad the recipe worked out for you and I appreciate you sharing your feedback with us! Cheers to a delicious zucchini lasagna!!
This was so delicious! I used Italian ham instead of prosciutto and it was perfect. I skipped adding extra salt because between the cheeses and ham it was seasoned well enough. Will absolutely make again this zucchini season. Served with Greek salad and chicken souvlaki.
Hi Christina, love this with the ham! Thanks for sharing your feedback!
Delicious! I made this for lunch and my non-keto husband loved it too. I am a vegetarian, so the prosciutto is out, but I have a great source for vegan ‘bakon’ bits, so used those. Also, added 2 tbsp Rao’s Marinara sauce between the layers. A good mandoline is essential, to get the zucchini extra thin- 1/8th inch thick for me.
Getting more zucchini today to make again, great to have 4 lunches prepped ahead of time.
HI Peggy, Beautiful! Glad you enjoyed the dish with your husband! Also thanks for sharing your feedback with us!
Looks delicious!!! What can I use other than the zucchini? What do you think? Thank you!!!
Hi Kim thank you !! you can use eggplant instead of zucchini!
Very yummy. Only a few minor changes-1) used sautéed mushrooms to replace prosciutto, 2) spread marinara sauce around the slice when plating.
Hi CJ, Sounds amazing with those subs!
the best I have ever tasted! and so easy to make. Thank you for all you do!
Hi Lily, glad it was enjoyed!
Loved this recipe! I was skeptical at first due to no sauce but it worked perfect!
Hi Tina, glad you ended up liking it! Thank you!
Made this tonight. Delicious, I added some pesto on top of the last layer. Next time I’m going to do an egg wash on the zucchini so the bread crumbs stick better and up the oven temp to 400.
Hi Jay, thanks for sharing your feedback and I’m glad you enjoyed the dish!
Two questions: If you freeze–before or after baking? Can you put together day before, refrigerate, then bake next day?
You can definitely assemble one day prior and then bake the next day!