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Zucchini Lasagna Loaf Recipe

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4.4 from 5 reviews

This Zucchini Lasagna Loaf is a delightful low-carb twist on traditional lasagna, featuring thinly sliced zucchini layered with savory prosciutto, creamy Fior di Latte mozzarella, and flavorful Parmigiano Reggiano. Baked to a golden perfection, this elegant yet simple recipe makes a perfect light meal for two.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Ingredients

Vegetables

  • 3 zucchini (very thinly sliced, about 16 slices)

Cheeses

  • 125 grams Fior di Latte Mozzarella (6-8 slices)
  • Freshly grated Parmigiano Reggiano (to taste)

Meats

  • 4 slices Prosciutto

Oils

  • 2 teaspoons olive oil

Instructions

  1. Prepare the loaf pan and zucchini slices. Line a loaf pan with parchment paper to prevent sticking. Trim both ends of the zucchini and slice them into very thin strips using a sharp knife, a y-shaped potato peeler, or a mandoline slicer. The slices should be thin and ribbon-like.
  2. Assemble the first layer. Place 4 zucchini slices evenly on the bottom of the loaf pan. Top with two slices of prosciutto and then layer slices of Fior di Latte mozzarella. Dust the top with a generous handful of freshly grated Parmigiano Reggiano cheese.
  3. Create the second layer. Repeat the layering process by adding another 4 zucchini slices, the rest of the prosciutto, more mozzarella slices, and another generous dusting of Parmigiano Reggiano. This should complete two full layers.
  4. Add the final layer. For the third and final layer, arrange the remaining zucchini slices on top, followed by the remaining mozzarella and Parmigiano. Drizzle a small amount of olive oil evenly over this top layer to help achieve a golden crust.
  5. Bake to finish. Preheat your oven to 425°F (220°C). Bake the assembled loaf for 45 minutes or until the top is bubbly and golden brown. Let it cool slightly before slicing and serving. Enjoy your delicious Zucchini Lasagna Loaf!

Notes

  • To ensure even and thin slices, using a mandoline is highly recommended if possible.
  • You can substitute prosciutto with other cured meats or omit for a vegetarian option, though this changes the dish’s flavor profile.
  • The amount of Parmigiano Reggiano can be adjusted according to your taste—feel free to be generous for a richer flavor.
  • If you prefer a crispier crust, broil the lasagna for an additional 2-3 minutes at the end of baking, watching carefully to avoid burning.
  • Let the loaf cool for 5-10 minutes before slicing to maintain its shape and prevent it from falling apart.

Find it online: https://cheftinaskitchen.com/zucchini-lasagna-loaf-recipe/