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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Very salty (didn’t even add salt like the recipe indicated) and super disappointed on how it turned out also the time in oven wasn’t enough time realized after we let it sit for 10 min after we took it out had to put it back in oven for 15 min longer and higher temp. probably won’t make it again.
very flavorful, really love it. followed recipe as written. making it again!
This was delicious! I found for me that it was not done after 25 minutes. The inside was cool and the zucchini wasn’t soft. I just put it back in the oven and I’m thinking it will need at least another 15 minutes. I did have a small piece and loved the flavour.
Absolutely delicious and so easy to make!! Thank you! Have shared this recipe with family too!
Love this recipe. I have home grown Zucchini so this is a great way to use them. I added a little ricotta and a tiny bit of sauce. This has become one of the staples in my house.
Hi Julie, Thanks for sharing your feedback! Glad you liked it!
I made this the first time with turkey slices as I didn’t have prosciutto. It came out great! Just made 2 more since someone gave me a huge zucchini and this was the first thing I thought about making. I will try it now with the prosciutto. It comes out so yummy from all the cheese! I would also suggest baking a tad longer as my oven, too, takes longer. You want it nice and crusty on top! Luv your recipes, Stella!
HI Jill, SO happy the lasagna worked out so well for you! I appreciate your kind feedback and trying out the recipe!
Yummy recipe! Even my husband liked it!! LOL
HI Susan, glad you both liked the lasagana!
Made this just as your recipe said. It was absolutely wonderful! So delicious and so easy to make. I saw in the comments that someone mentioned dipping the zucchini in eggwash first. Today I’m making it again like this. Also, I won’t add salt since the prosciutto has all the salt this meal needs.
Stella, thank you for all your recipes and for making them accessible to us. I do indeed love my life – more since I discovered you! 🙂
Hi Alexandra, Awwww thank you so much ! That is a very kind message! I appreciate you supporting the website too!
I love this with with thin sliced honey ham!! Good recipe ♡♡
Hi Donna, glad you enjoyed it! Thank you for the rating too!
Flavor was just off for us. Not sure why. Just didn’t work for us.
Hi Jackie, sorry it didnt work for you!
love this!!!!
Hi Rita, glad you enjoyed it!
This didn’t work out for me. Too salty and dense.
Hi Heather, sorry it didnt work for you!
Does sync the breadcrumbs mean I don’t have to soak up the moisture of zucchini first?
Hi Lisa, yes it helps with that!
Stella. This was delicious!!! I did a bechamel with sauteed shallots between 2/3 layers. Was yummo!!
Hi Lee, wow that sounds delicious with the beschamel! Glad you enjoyed!
The taste was good but it wasn’t firm. It was soggy. I followed the recipe except I didn’t add prosciutto. Is that what I did wrong? I can’t imagine the prosciutto would absorb that much water from the zucchini???
Hi Rebecca, The prosciutto is not added to soak up the moisture. I added the breadcrumbs for this purpose – make sure you are using enough. Definitely make sure your zucchini is sliced thin. If its too thick, it will end up releasing a lot of liquid and cauze the dish to be soggy. Hope this helps!
This is a keeper ! I started making it and realized I didn’t have prosciutto. It was still so delicious. I had panko breadcrumbs so used them. It gave the lasagna a bit of “crunch “ I sliced the zucchini thicker than suggested. Took approximately 40 minutes at 350. I ate 75% of it myself. Lol
Hi Leeann, I feel you and yes this is still epic without the prosciutto or any meat! Thanks for the kind feedback!