
Zucchini Lasagna Loaf
Serves 210 mins prep45 mins cook
This Zucchini Lasagna Loaf features layers of prosciutto, Fior di latte mozzarella and parmesan for the perfect bite.
0 servings
What you need

oz whole milk mozzarella

fresh parmesan cheese

tsp olive oil
slice prosciutto
Instructions
0 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 mandolin as the slices should be thin like ribbons. 1 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. 2 At this point you should have two layers of zucchini, prosciutto, mozzarella and parm. 3 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. 4 Bake in a preheated 425 F (220C) oven for 45 minutes or until golden on top. Enjoy!View original recipe
