Easy Zucchini Lasagna Loaf (Print View)
Prosciutto, mozzarella, and zucchini combine for a savory layered main, bubbling fresh from the oven.
# What You'll Need:
→ Main Components
01 -
2 to 3 medium zucchinis, sliced lengthwise into thin ribbons
02 -
120 ml ricotta cheese
03 -
1 large egg
04 -
0.5 teaspoon garlic powder
05 -
Salt and freshly ground black pepper, to taste
06 -
110 g shredded mozzarella cheese
07 -
4 to 6 slices prosciutto
08 -
240 ml marinara or tomato sauce
09 -
15 ml olive oil, for brushing
→ Garnish
10 -
Fresh basil or flat-leaf parsley, finely chopped (optional)
# Directions:
01 -
Preheat oven to 190°C. Lightly brush a loaf pan with olive oil and line with parchment paper for seamless removal.
02 -
In a bowl, combine ricotta cheese, egg, garlic powder, salt, and pepper. Whisk until mixture is smooth.
03 -
Pat zucchini slices thoroughly dry with paper towels to eliminate excess moisture.
04 -
In the prepared loaf pan, arrange a layer of zucchini slices on the bottom. Spread a portion of the ricotta mixture over the zucchini, add a spoonful of marinara sauce, a slice of prosciutto, and sprinkle with mozzarella. Repeat layering until all components are used, finishing with a layer of sauce and mozzarella on top.
05 -
Bake uncovered for 40 to 45 minutes, until bubbling and golden brown on top.
06 -
Allow to cool in the pan for 10 minutes to ensure clean slicing. Remove from pan, garnish with fresh basil or parsley, and serve.
# Notes:
01 -
Draining excess moisture from zucchini helps prevent a watery texture and ensures the loaf remains cohesive.