Mushroom and Spinach Zucchini Lasagna Loaf

• Preheat your oven to 350℉. Line a 9×5" bread loaf pan with parchment paper. LIGHTLY drizzle the bottom of the pan with olive oil.
• Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. Lay them out on a paper towel.
• In a deep skillet, heat 1 teaspoon olive oil and saute your scallions for 2 minutes on medium heat. Add in the baby spinach and season with salt and pepper to taste. Toss until just about completely wilted. Remove to a paper towel lined plate. To the same pan, add the remaining olive oil and add in your mushrooms. Season with garlic powder, onion powder, salt and pepper to taste. Cook for 3-4 minutes, flipping half way through.

Crust:

• Whisk together the breadcrumbs, parmesan, Italian herb blend, paprika, garlic powder, onion powder and salt. Sprinkle 2 tbs of the this mixture to the bottom of your loaf pan.
• Dredge each slice of zucchini front and back, pressing to adhere the crust mixture to each piece as you go and assemble the lasagna layers.

Assembly:

• First add a zucchini layer of about 4-5 slices of zucchini, with the pieces overlapping. Next add half the spinach evenly over. Next add half the mushrooms over the spinach. Then add one third of the shredded mozzarella. Repeat this once more. Gently push down the lasagna with your palm.
• Last layer is the zucchini topped with mozzarella and the remaining CRUST mixture. Lightly drizzle with olive oil and bake for 30 minutes. Remove the pan from the oven and let it set in the pan for 10 minutes prior to removing and slicing. Optional garnish: Chili pepper flakes