Zucchini Lasagna Loaf Prosciutto

This easy zucchini lasagna loaf was born out of my need for lighter comfort food that does not skimp on rich flavors The combination of thinly sliced zucchini layers with prosciutto creamy ricotta and gooey mozzarella gives you classic lasagna satisfaction but with a fresh twist I love making this on busy weeknights or as a special lunch that can impress guests and still feel nourishing

My family asks for this every August when zucchini is at its peak and I always make extra to enjoy the next day the flavors get even better after resting in the fridge

Ingredients

• Medium zucchini: fresh and firm slice them lengthwise for even layers and less water
• Ricotta cheese: creamy and mild choose whole milk ricotta for better texture
• Egg: binds the ricotta and helps the loaf hold together
• Garlic powder: infuses gentle flavor throughout the cheese blend
• Salt and pepper: season each layer thoroughly for depth
• Shredded mozzarella cheese: melts beautifully and gives that stretch factor
• Prosciutto: brings a salty savory bite choose thin slices without much fat
• Marinara or tomato sauce: adds acidity and bright flavor look for simple ingredients
• Olive oil: for brushing prevents sticking and boosts richness
• Fresh basil or parsley: for garnish these herbs wake up the flavors add them just before serving

Step-by-Step Instructions

Prepare the Pan:

Brush your loaf pan with olive oil then line it with parchment paper Make sure the paper overhangs each side for easy lifting out after baking

Mix the Ricotta Filling:

In a medium bowl combine ricotta cheese one egg garlic powder salt and pepper Stir until utterly smooth There should be no streaks of yolk or clumps

Dry the Zucchini:

Pat each zucchini slice with paper towels Press gently to remove surface moisture Drier zucchini makes the final loaf sturdy not soggy

Layer the Ingredients:

Start by arranging a single layer of zucchini slices in your pan slightly overlapping Spoon over a thin layer of ricotta mixture drizzle with some marinara then lay down a slice of prosciutto Sprinkle a bit of mozzarella Repeat these layers until you use everything end with the sauce and mozzarella on top

Bake the Loaf:

Place the pan in a preheated 375 degree oven Bake uncovered for about 40 to 45 minutes You are looking for bubbling sauce and a lightly golden cheesy top

Rest and Serve:

Once baked cool the loaf at least 10 minutes before slicing This helps the layers set Garnish with chopped basil or parsley for a pop of color and freshness

My favorite ingredient here is the prosciutto its saltiness brings every layer to life I remember serving this at a family picnic and watching even picky eaters go back for seconds They never guessed it was mostly zucchini

Storage Tips

Once cooled completely wrap slices individually or store the whole loaf in an airtight container It keeps well in the fridge for up to four days For longer storage you can freeze individual portions tightly wrapped then thaw and gently reheat in the oven The loaf retains its structure and does not turn watery when properly cooled before storing

Ingredient Substitutions

If you cannot find prosciutto thinly sliced baked ham or turkey work beautifully You can mix in spinach or roasted peppers with the cheese mixture for a more veggie filled version For a dairy free option swap in firm tofu and plant based cheese plus a sprinkle of nutritional yeast for extra umami

Serving Suggestions

This loaf is a main course on its own but pairs so well with a crisp salad or classic garlic bread If you want an extra touch drizzle a little balsamic glaze over the top or serve with extra warmed tomato sauce on the side It makes elegant picnic fare or an impressive brunch centerpiece

Cultural and Historical Context

Lasagna is an Italian classic often associated with pasta sheets and rich meat sauces This zucchini loaf transforms those flavors into something lighter and more vegetable forward Prosciutto and mozzarella bring regional Italian character while making the dish suitable for summer or when you want a break from heavier meals

My hands down best tip learned from experience is to really overlap the zucchini slices on the first and last layers This way the loaf comes out of the pan in one beautiful piece and you will be so proud to set it on the table

Recipe Q&A

→ Can I substitute the prosciutto?

Yes, you can use thinly sliced ham or turkey, or omit for a vegetarian option. Flavors will vary slightly.

→ How do I prevent a watery loaf?

Pat zucchini slices dry with paper towels before layering to reduce moisture and help the loaf set well.

→ Is this suitable for a low-carb diet?

Yes, using zucchini instead of noodles keeps carbs low, especially if served without bread on the side.

→ What can I serve alongside?

Pair with a crisp green salad or garlic bread for a complete meal. Fresh herbs add extra flavor as garnish.

→ How do I ensure clean slices?

Allow the baked loaf to cool for about 10 minutes before slicing; this helps it hold together and cut neatly.