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A cheesy slice of baked lasagna with herbs is lifted from a white plate, showing layers of pasta, melted cheese, and filling. Another portion remains on the plate in the background.
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4.89 from 9 votes

Zucchini Lasagna Loaf

This Zucchini Lasagna Loaf features layers of prosciutto, Fior di latte mozzarella and parmesan for the perfect bite.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy zucchini recipe, loaf lasagna, zucchini lasagna
Servings: 2 servings
Author: The Modern Nonna

Equipment

Ingredients

  • 3 zucchini very thinly sliced (about 16 slices)
  • 125 grams Fior di Latte Mozzarella (6 -8 slices)
  • Freshly grated Parmigiano Reggiano measure with your heart
  • 2 teaspoons olive oil
  • 4 slices Prosciutto

Instructions

  • Line a loaf pan with parchment paper. Cut both ends of the zucchini and slice it into really thin strips. If you are unable to slice it with a knife, you can use a y-shaped potato peeler or a mandoline as the slices should be thin like ribbons.
    Thin slices of zucchini neatly arranged on a wooden cutting board, placed on a white marble surface.
  • Place 4 slices of zucchini on the bottom of the loaf pan, add two slices of prosciutto, followed by slices of mozzarella. Dust the top with grated Parmigiano Reggiano cheese and repeat.
    A loaf pan lined with parchment paper and layered with thin, overlapping slices of zucchini on the bottom.
  • At this point you should have two layers of zucchini, prosciutto, mozzarella and parm.
    A loaf pan lined with parchment paper filled with layered uncooked lasagna, topped with shredded cheese and strips of mozzarella, on a light marble surface.
  • For the final and third layer I want you to skip the prosciutto and add zucchini, mozzarella, parm, and a tiny drizzle of olive oil on top.
    A loaf pan lined with parchment paper contains an unbaked casserole, topped with shredded cheese and dollops of a creamy white mixture on a light marble surface.
  • Bake in a preheated 425 F (220C) oven for 45 minutes or until golden on top. Enjoy!
    A golden-brown cheesy casserole topped with herbs sits in a parchment-lined loaf pan on a white marble surface.

Video

Notes

  • Meat alternatives: If you don’t like prosciutto you can use prosciutto cotto, turkey, or any cold cut you enjoy.
  • Vegetarian options: If you want to make a vegetarian version of this Zucchini Lasagna Loaf, you can layer in some sautéed onions and mushrooms instead of the meat. 
  • Cheese alternatives: You can use any mozzarella in this recipe, but I suggest not purchasing anything pre-grated as it will alter the taste and texture of the finished dish. Other melty cheeses like Fontina, Gruyere, Cheddar, Provolone, or Taleggio will also work.

Nutrition

Serving: 1 portion | Calories: 438kcal | Carbohydrates: 12g | Protein: 28g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 922mg | Potassium: 870mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1212IU | Vitamin C: 53mg | Calcium: 660mg | Iron: 2mg
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