Zucchini lasagna without pasta, with prosciutto and mozzarella, an easy and quick zucchini recipe, ideal for enjoying zucchini in a tasty way — almost a zucchini casserole, but quicker and even more delicious..
I love easy zucchini recipes; zucchini is a simple, delicate vegetable that lends itself to many preparations, from the simplest to the more elaborate. Today I’ll show you how to make a delicious faux zucchini lasagna, super quick and without pasta: you’ll see it’s a simple yet very tasty dish!
To prepare this dish you don’t need to precook the zucchini, they are used raw — just cut them very thin with a mandoline or a vegetable peeler, layer them alternating with the filling and then straight into the oven, without adding salt and using very little oil. Curious? Follow me in the kitchen and we’ll make them together. If you’d like other delicious zucchini ideas try the Grilled zucchini salad or the Pasta with tuna and zucchini. I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 230.89 (Kcal)
- Carbohydrates 7.15 (g) of which sugars 0.39 (g)
- Proteins 17.07 (g)
- Fat 15.26 (g) of which saturated 7.60 (g)of which unsaturated 5.02 (g)
- Fibers 0.89 (g)
- Sodium 647.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make zucchini lasagna without pasta
- 4 Zucchini (large)
- 14 oz Mozzarella (for pizza, good quality; not the large 'mozzarone' or processed/prepared mozzarella)
- 6 oz Prosciutto (dry-cured) (or cooked ham)
- 2 oz Grated Parmigiano (or Grana Padano)
- as needed Breadcrumbs
- as needed Extra-virgin olive oil
Tools
- Vegetable peeler
- medium baking dish
Quick zucchini lasagna with prosciutto and mozzarella: preparation
Wash the zucchini, remove the ends and slice them very thinly with a mandoline or a vegetable peeler.
Drizzle a little oil on the bottom of a baking dish, sprinkle with breadcrumbs,
Make one layer of zucchini, one of prosciutto (dry-cured or cooked), one of mozzarella, a little grated Parmigiano, and a sprinkle of breadcrumbs. Continue alternating layers of zucchini and fillings until nearly everything is used.
When you reach the last layer of zucchini, drizzle a little oil, sprinkle with breadcrumbs and grated cheese, and bake at 356°F (conventional oven) for 35-40 minutes.
Pierce the zucchini with a fork and when tender, remove from the oven and let rest 10-15 minutes before serving.
Notes and tips
Zucchini lasagna without pasta is great hot, but it can be prepared in advance and reheated when needed. It keeps in the fridge for 24 hours, well sealed in an airtight container.
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