Zucchini Lasagna Loaf

Name: Zucchini Lasagna Loaf with Prosciutto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 2 medium zucchini; 1 cup seasoned breadcrumbs; 1/4 cup grated Parmesan cheese; 4 oz prosciutto; 2 cups shredded mozzarella cheese; 1 tbsp olive oil; 1/4 tsp red pepper flakes

Zucchini Lasagna Loaf stacks thin zucchini slices with prosciutto, mozzarella, and crispy seasoned breadcrumbs for a low-carb, cheesy alternative to traditional lasagna. Baked in a loaf pan, it delivers restaurant-quality layers with minimal prep.

🌍Italian-American 🏷️Zucchini lasagna 🏷️Lasagna loaf 🏷️Low-carb 🏷️Keto-friendly Prosciutto

🏷️

🏷️Mozzarella

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hungryhappensonTikTok

Total

40 min

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by hungryhappens

-0:00

hungryhappensonTikTok

Ingredients

2 medium zucchini
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
4 oz prosciutto
2 cups shredded mozzarella cheese
1 tbsp olive oil
1/4 tsp red pepper flakesoptional

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Instructions

1
Using a vegetable peeler, slice the zucchini into thin, long ribbons.
2
In a shallow dish, combine the seasoned breadcrumbs and grated Parmesan cheese.
3
Dredge each zucchini ribbon in the breadcrumb mixture, coating both sides.
4
Line a loaf pan with parchment paper. Arrange a single layer of breaded zucchini ribbons on the bottom.
5
Add a layer of prosciutto over the zucchini.
6
Sprinkle a generous layer of shredded mozzarella cheese over the prosciutto.
7
Repeat the layering process (zucchini, prosciutto, cheese) two more times.
8
Finish with a final layer of breaded zucchini ribbons, followed by the remaining shredded mozzarella cheese.
9
Drizzle with olive oil and sprinkle with the remaining breadcrumb mixture and red pepper flakes.
10
Bake at 375°F (190°C) or air fry for 25 minutes, until golden brown and bubbly.
11
Let cool for a few minutes before lifting from the pan, slicing, and serving.

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Tips & Notes

Pro tips

Slice zucchini uniformly (¼ inch) so layers cook evenly and hold together. A mandoline makes this quick and consistent.
Dredge zucchini lightly in the breadcrumb mixture — excess coating can prevent layers from bonding. A shallow dish and light toss work best.
Layer in this order: zucchini, prosciutto, cheese, breadcrumbs. This ensures breadcrumbs crisp on top while cheese melts between layers.
Let the baked loaf rest 5 minutes before slicing. This allows layers to set and makes plating cleaner.

Substitutions

Seasoned breadcrumbs → panko (for extra crunch) or crushed crackers (note: may affect texture slightly)
Prosciutto → bacon, pancetta, or sautéed spinach for vegetarian version
Mozzarella → a mix of ricotta and Parmesan (note: will be slightly less stretchy when sliced)

Storage & make-ahead

Store cooled lasagna loaf in an airtight container in the refrigerator up to 3 days. Reheat at 350°F for 10–12 minutes until warmed through.

Equipment

loaf pan (9×5 inch standard) · mandoline or sharp knife (for uniform zucchini slices)

Common Questions

Do I need to salt the zucchini first?

Yes. Salting zucchini 15–20 minutes before cooking draws out excess moisture, preventing a watery lasagna. Pat dry with paper towels before breading.

Can I make this ahead?

Yes. Assemble the loaf, cover with plastic wrap, and refrigerate up to 24 hours. Bake when ready; add 5–10 minutes to baking time if starting from cold.

What can I substitute for prosciutto?

Pancetta, bacon, or thinly sliced deli ham work well. Vegetarians can omit it and add a layer of sautéed spinach instead.

Is this recipe truly low-carb?

Yes. Zucchini replaces pasta, keeping carbs minimal. The breadcrumb layer adds texture without significantly raising carb count per serving.

How do I know when it's done baking?

The zucchini should be tender when pierced with a fork, the cheese melted and lightly golden on top, and the edges pulling away from the pan slightly.