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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Delicious Stella, thanks for another great recipe! Mine was cooked in 30 minutes in my air fryer. Gooey brown cheese on top & tender zucchini. 😃
This was absolutely delicious! I couldn’t get my zucchini slices very thin so the breadcrumbs weren’t sticking to them, so I just laid the zucchini slices in the pan and sprinkled the breadcrumbs on top. The zucchini cooked up nicely. This is definitely a keeper! 🙂
Hi Becka, thank you for sharing your feedback with us! I’m glad you enjoyed the recipe!
I’ve made this twice now. So tasty!
This is the best! My picky veggie hating husband loves it. I do dredge my zucchini in egg whites to help the bread crumb mix stick better. I also add Rao’s Spicy Marinara on the side to dip. Delicious! Thank you so much for the great recipe:)
Hi Kim, Sounds delicious with the spicy marinara! I’m also glad your hubby liked it too!
This was fantastic and so easy to make. I made the “bread crumbs” with almond flour, it gave it a nice crunch. I also did not have prosciutto so I use Genoa salami. It was delicious.
Thank you for a tasty recipe!
Hi Amy, that’s fantastic! Thank you for sharing your tips with us too! Love them!
Love it!🥰 Thank you!
Hi Bec, Thanks for trying out the dish!
I was looking for a zucchini recipe that does not require squeezing before baking. This recipe fits my needs. It is simple, easy to follow and delicious. Thanks for sharing.
It is so easy to make! Thank you for the kind feedback!
Enjoyed this very much. It’s a keeper. Thanks for sharing your recipe.
Hi Re, I’m so glad you tried it and liked it! Thank you!
This little loaf is 5 servings? is this an error?
Hi Elaine, No its not.. its a loaf divided into 5 slices.
a side, then?
exactly!
Discovering this recipe was a game changer! Husband diagnosed with diabetes a year ago and wanted to get his levels down without drugs so I started looking at different recipes that were diabetic friendly but not bland and boring. To be honest first time I put this in front of him he looked horrified. Until he tasted it after which it has become one of his favourite meals! Adapt it to use different things, including making a traditional lasagna- which I prefer as so much lighter without the carbs from the pasta.
Instead of dried parsley flakes, try using fresh parsley or basil for a burst of freshness and flavor.
I would experiment with adding other herbs and spices such as oregano, thyme, or rosemary for added depth of flavor.
I think smoked salmon instead of prosciutto might be good or skip the meat altogether. Perhaps, you could add tomatoes or roasted red peppers.
I would add roasted garlic with the breadcrumbs.
I would sprinkle some extra grated Parmesan or Romano cheese between the layers for an extra cheesy kick.
Mix some crushed nuts (like almonds or walnuts) into the breadcrumb mixture for added texture and crunch on top of the loaf.
Drizzle a balsamic reduction over the sliced loaf before serving for a sweet and tangy contrast to the savory flavors.
All those variations you’ve described (and there’s a lot) sound great! When you start your own site you should definitely add this to it. In the meantime why not just enjoy Stella’s recipe which is excellent?
Couldn’t find a way to modify my first comment. But…I didn’t even realize this had prosciutto in it. I made it without and it was amazing. I also had some Mutti passata in the pantry and served that alongside to dip into when I ate it. Divine.
Definitely going into the regular rotation! Delicious.
I just made this DAIRY FREE with Violife Cheddar Shreds and Follow Your Heart Parmesan. I had to cook it an extra 15 minutes to make the “cheese” melt. It is delicious!!
Wow, love this! So much flavor.
Made this recipe, my husband loved it. I thought the zucchini was a little too al dente but otherwise delicious! I added little dollops of tomato sauce on each layer and I used a crumbled German breakfast sausage I had in the freezer (lightly pan fried) instead of the prosciutto. I will try to figure out a way to cook the zucchini first, maybe blanche and let dry before dredging in the crumbs.