Home › Recipes › Entrées
By The Modern Nonna
on Dec 16, 2022, Updated May 25, 2023
5 from 7 votes
Jump to RecipeRate Recipe
This post may contain affiliate links. Please read our disclosure policy.
Zucchini Lasagna Loaf with Prosciutto and Mozzarella in a loaf pan is my new obsession. If you haven’t seen the viral video originally shared by @thediaryofsonia, you must check it out. When I saw Sonia share this recipe, I had to recreate it. Sonia calls this dish “ Sformato Di Zucchine” and it’s absolutely outstanding.
Table of Contents
- Zucchini Lasagna Loaf with Prosciutto and Mozzarella Recipe
![Zucchini Lasagna Loaf with Prosciutto and Mozzarella (2) Zucchini Lasagna Loaf with Prosciutto and Mozzarella (2)](https://i0.wp.com/themodernnonna.com/wp-content/uploads/2022/12/Zucchini-Lasagna-Loaf-with-Prosciutto-and-Mozzarella-2-e1670937857449-920x1024.jpeg)
The layers of prosciutto and Fior di latte mozzarella are everything you need for the perfect bite. In my opinion, there’s nothing better than Parmigiano Reggiano, Fior di latte, and prosciutto layered between thin slices of zucchini. If you give this recipe a try, please leave me a comment below.
Zucchini Lasagna Loaf with Prosciutto and Mozzarella
Loaf pan lasagna is my new obsession. The layers of prosciutto and Fior di latte mozzarella are everything you need for the perfect bite. In my opinion, there’s nothing better than Parmigiano Reggiano, Fior di latte, and prosciutto layered between thin slices of zucchini.
5 from 7 votes
Save RecipePin RecipeRate RecipePrint Recipe
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Ingredients
- 3 very thinly sliced zucchini, about 16 very thin slices, sliced with a knife or mandolin
- 125 grams (6-8 slices) of Fior di Latte Mozzarella, you can use any mozzarella you like
- Freshly grated Parmigiano Reggiano, measure with your heart and please use a good quality block of parm only
- Small drizzle of olive oil, about 1-2 teaspoons
- 4 slices Prosciutto, prosciutto cotto also works
Instructions
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.
Place 4 slices of zucchini to 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 the same step again.
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!
Video
Notes
If you don’t like prosciutto you can use prosciutto cotto, turkey, or any cold cut you enjoy. If you want a vegetarian version you can absolutely add some sautéed onions and mushrooms instead of the meat.
Do not use grated parm that comes in a box. It will alter the taste and does not taste anything like a real block of parm. Make sure the parmigiano has a stamp on the rind so that you know it’s authentic. Costco has the best deal for a big block of Parmigiano Reggiano.
You can use any mozzarella but if you want the best result please refrain from buying anything in a bag that is already pre-grated. You can use it but it will alter the taste and texture.
Fior di Latte is traditionally made using cow’s milk whereas Mozzarella is traditionally made with buffalo milk. Because it is made with cow’s milk, Fior di Latte has a more subtle and lighter flavour than Mozzarella. This cheese also has a higher moisture content and a softer texture.
You can purchase Fior di latte or mozzarella in any Italian bakery or grocery store. Simply ask anyone at the cheese or deli counter for help. You can also use ANY mozzarella you enjoy at home.
Other melty cheeses will also work like Fontina, Gruyere, Cheddar, Provolone, and Taleggio.
Please keep an eye on it as the bake time will depend on the oven. You can remove it as soon as it’s golden on top.
If you make a recipe and love it, I kindly ask you to leave me a review. It would mean the world to me if you did
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️
Categorized as:
Entrées
![Zucchini Lasagna Loaf with Prosciutto and Mozzarella (4) Zucchini Lasagna Loaf with Prosciutto and Mozzarella (4)](https://i0.wp.com/themodernnonna.com/wp-content/uploads/2023/10/about-img.png)
Hi! I'm Sneji. Nice to meet you!
I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…
More about me
Related Posts
Chicken Thighs in Yogurt Marinade
1 hr 50 mins
Baked Parmesan Chicken
Easy Homemade Pizza
1 hr 55 mins
One Pan Chicken Dinner
35 mins