Zucchini Lasagna Loaf with Prosciutto and Mozzarella

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.

Zucchini lasagna loaf with prosciutto and mozzarella
Zucchini Lasagna Loaf with Prosciutto and Mozzarella

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 by the modern nonna zucchini lasagna loaf with prosciutto and mozzarella

Zucchini Lasagna Loaf with Prosciutto and Mozzarella

Themodernnonnathemodernnonna
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.
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Prep Time 10 mins
Cook Time 45 mins
Servings 2

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 3-4 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!

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.

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3 Responses

  1. I can figure out the 4 slices of prosciutto but you may want to add them to the recipe for those that don’t read through before shopping.

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