Zucchini Lasagna Loaf
on Dec 16, 2022, Updated Aug 22, 2024
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Zucchini Lasagna Loaf is my new obsession 🤯 . If you haven’t seen the viral video originally shared by @thediaryofsonia, you must check it out. When I saw Sonia share this recipe, I had to recreate it. This dish is the perfect portion for a meal for two and much easier to make than a whole casserole dish of lasagna. It’s also gluten-free, but still so cheesy, so if you can’t have regular pasta noodles in a lasagna, this will hit the craving 100%!
Why You’ll Love Zucchini Lasagna Loaf
This Zucchini Lasagna Loaf combines simple, fresh, and seasonal ingredients into a sophisticated and comforting dish. The tender zucchini ribbons, rich prosciutto, and creamy mozzarella create layers of 😋 flavor that are elevated by the nutty Parmigiano Reggiano. It’s a dish that feels indulgent yet light, and it’s gluten-free, so great for those who can’t have pasta noodles. It’s also simple to prepare and a great way to enjoy classic Italian flavors everyone loves in a really easy, pretty, and delicious recipe. Baked until the 🧀 cheese is bubbly and golden, this recipe is perfect as a side dish or a light main course.
How to Prepare
👩🍳 Line a loaf pan with parchment paper.
🔪 Cut both ends of the zucchini and slice it into really thin ribbons using a mandolin or very sharp knife.
🧀 Place 4 slices of zucchini on the bottom of the loaf pan, add two slices of prosciutto on top, and then some mozzarella. Dust the top with grated Parmigiano Reggiano cheese and repeat.
🫒For the third and final layer, add more zucchini, mozzarella, parm, and a tiny drizzle of olive oil on top.
🔥 Bake in a preheated 425F (220C) oven for 45 minutes or until golden on top. Enjoy!
Nonna’s Tip 🛒
You can purchase Fior di latte or mozzarella in any Italian bakery or grocery store. Simply ask anyone at the cheese or deli counter for help.
Variations and Substitutions for Zucchini Lasagna Loaf
- If you don’t like prosciutto you can use prosciutto cotto, turkey, or any cold cut you enjoy.
- 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.
- 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 will also work like Fontina, Gruyere, 🧀 Cheddar, Provolone, and Taleggio.
Similar Recipes
Best Served With
- Serve this Zucchini Lasagna Loaf as a 🍽️ side dish to any main protein, such as grilled chicken or steak.
- Serve this as a main dish with a side 🥗 green salad and a loaf of my No Knead Peasant Bread.
Common Questions
Fior di Latte is traditionally made using cow’s milk whereas mozzarella is traditionally made with buffalo milk. Because it is made with cow’s milk, Fior di Latte has a more subtle, lighter flavor than Mozzarella. This cheese also has a higher moisture content and a softer texture. If you can’t find it you can certainly use any fresh mozzarella.
Please, do not use grated parm that comes in a box. It will alter the taste and does not taste anything like a real block of parm. Make sure the Parmigiano has a stamp on the rind so that you know it’s authentic. Costco has the best deal for a big block of Parmigiano Reggiano.
Please keep an eye on it as the bake time will depend on the oven. You can remove it as soon as it’s golden and bubbly on top.
Absolutely! I think a layer of sauteed onions and mushrooms would be delicious instead of the prosciutto.
Yes, you can certainly use your favorite non-dairy cheese varieties instead.
Zucchini Lasagna Loaf
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 mandolin as the slices should be thin like ribbons.
- 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.
- At this point you should have two layers of zucchini, prosciutto, mozzarella and parm.
- 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.
- Bake in a preheated 425 F (220C) oven for 45 minutes or until golden on top. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Honestly didn’t expect to love this as much as I did! It was super easy to make, full of flavor, and felt like comfort food without the heavy pasta. Total win!