Craving lasagna but counting carbs? This Zucchini Loaf saves the day! Skip the noodles & spiralize zucchini for a veggie twist. Layers of cheesy goodness & a crispy panko crust make this low-carb comfort food a winner. Subscribe for more healthy & delicious recipes!
– ingredients
2 medium zucchini 1/2 cup breadcrumbs 1/3 cup grated parmesan cheese 3/4 tsp parsley flakes 1/2 tsp of each garlic powder, onion powder + paprika salt to taste 6 thin slices prosciutto 8 oz shredded mozzarella 1-2 tbs olive oil chili pepper flakes
instructions Preheat your oven to 350 F. Line a 9×5 inch loaf pan with parchment paper. Spray lightly with olive oil. Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. In a small plate, whisk together the breadcrumbs, grated parm, dried parsley, garlic powder, onion powder, paprika and salt to taste. Dredge the zucchini in the mixture pressing to adhere as best as possible. Start off by sprinkling 1-2 tablespoons of the breadcrumb mixture on the bottom of the pan. Then layer in your loaf pan the zucchini, overlapping each other. Next, add three crinkled slices of prosciutto to cover and then the shredded mozzarella. Repeat once more. Then add a nice layer of zucchini on top, more mozzarella and sprinkle on any remaining breadcrumb mixture, a drizzle of olive oil and the chili pepper flakes to taste. Bake for 25 minutes and then remove from oven. Let it set in the pan for 10-15 minutes prior to removing and slicing.
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lasagna Cravings but watching carbs this zucchini loaf is your answer skip the pasta and embrace the veggie spiral we’ll sauté juicy mushrooms and spinach then create a crispy breadcrumb coating for your thinly sliced zucchini layer it all up with blankets of cheesy goodness and finish with a Sprinkle of Parmesan bake until golden brown