Zucchini Lasagna Loaf
Serves 2
10 mins prep
45 mins cook
55 mins total
This Zucchini Lasagna Loaf features layers of prosciutto, Fior di latte mozzarella and parmesan for the perfect bite.
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Line a loaf pan with parchment paper. Cut both ends of the zucchini and slice it into really thin strips. If you are unable to slice it with a knife, you can use a y-shaped potato peeler or a mandoline as the slices should be thin like ribbons.
Place 4 slices of zucchini on the bottom of the loaf pan, add two slices of prosciutto, followed by slices of mozzarella. Dust the top with grated Parmigiano Reggiano cheese and repeat.
At this point you should have two layers of zucchini, prosciutto, mozzarella and parm.
For the final and third layer I want you to skip the prosciutto and add zucchini, mozzarella, parm, and a tiny drizzle of olive oil on top.
Bake in a preheated 425 F (220C) oven for 45 minutes or until golden on top. Enjoy!
