@hungryhappens shares a creative and delicious recipe for zucchini lasagna made in a loaf pan. Thinly sliced zucchini is dredged in a seasoned breadcrumb mixture and layered with prosciutto and shredded cheese for a cheesy, savory, and low-carb meal.
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Using a vegetable peeler, slice the zucchini into thin, long ribbons.
In a shallow dish, combine the seasoned breadcrumbs and grated Parmesan cheese.
Dredge each zucchini ribbon in the breadcrumb mixture, coating both sides.
Line a loaf pan with parchment paper. Arrange a single layer of breaded zucchini ribbons on the bottom.
Add a layer of prosciutto over the zucchini.
Sprinkle a generous layer of shredded mozzarella cheese over the prosciutto.
Repeat the layering process (zucchini, prosciutto, cheese) two more times.
Finish with a final layer of breaded zucchini ribbons, followed by the remaining shredded mozzarella cheese.
Drizzle with olive oil and sprinkle with the remaining breadcrumb mixture and red pepper flakes.
Bake at 375°F (190°C) or air fry for 25 minutes, until golden brown and bubbly.
Let cool for a few minutes before lifting from the pan, slicing, and serving.
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