on Dec 16, 2022, Updated Aug 22, 2024
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!
Variations and Substitutions for Zucchini Lasagna Loaf
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
