Each bite of Cheesy Zucchini Lasagna Loaf gives way to creamy ricotta and mozzarella, with tender roasted zucchini tucked inside a golden pastry shell. The filling sets into slices that hold their shape on the plate.
Yield: 8 servings | Prep: 25 min | Bake: 40 to 50 min | Rest: 15 to 20 min
Cheesy Zucchini Lasagna Loaf Ingredients
- 1 sheet puff pastry or savory shortcrust. This forms the base and walls of the loaf. Puff pastry bakes up flakier, while shortcrust stays sturdier under the filling.
- 1 tbsp melted butter. Brushed into the tart pan before the pastry goes in, it helps the crust release cleanly and brown evenly.
- 1 large egg, beaten, for brushing. Brushed over the exposed pastry rim, it gives the edges a glossy, golden finish.
- 3 medium zucchini, cut into thin rounds. Thin rounds roast quickly and layer neatly. Slice them evenly so they cook at the same rate.
- 1 tbsp olive oil. Tossed with the zucchini before roasting, it helps the rounds brown instead of steaming.
- 1/2 tsp salt. Seasons the zucchini during roasting.
- 1/2 tsp black pepper. Adds gentle heat to the roasted zucchini.
- 1/2 tsp garlic powder. Builds savory depth on the zucchini as it roasts.
- 1 tsp Italian seasoning. Gives the zucchini a herby, classic lasagna flavor.
- 1/2 cup (120 g) softened cream cheese. Makes the filling smooth and helps it hold together once baked.
- 1/2 cup (50 g) grated parmesan. Used in the filling and divided across the layers for salty, nutty flavor. Freshly grated melts more smoothly than pre-shredded.
- 1/2 cup (120 ml) heavy cream. Loosens the filling and keeps it silky after baking.
- 2 cloves garlic, minced. Adds fresh garlic flavor to the filling.
- 1 tsp dried oregano. Ties the filling to the Italian seasoning on the zucchini.
- 1/4 tsp salt. Seasons the filling; this is separate from the salt used on the zucchini.
- 1/4 tsp black pepper. Seasons the filling; this is separate from the pepper used on the zucchini.
- 1 cup (115 g) shredded mozzarella. Melts into stretchy pockets between the layers. Divide it evenly among the layers.
- 1 cup (250 g) ricotta. The base of the creamy filling. Whole-milk ricotta gives the richest texture. If it looks watery, drain it first.
- 2 large eggs. These bind the filling so it sets into slices instead of spooning out.
How To Make Cheesy Zucchini Lasagna Loaf
- Roast the zucchini. Heat the oven to 400°F (200°C). In a bowl, toss the thin zucchini rounds with the olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1 tsp Italian seasoning. Spread them in a single layer on a baking sheet so they roast rather than steam. Roast for 10 to 15 minutes, until tender with lightly browned edges. Cool completely, then pat the rounds dry with paper towels. I don’t recommend skipping the step of drying the zucchini, because the moisture it releases will make the slices soggy.
- Make the filling. In a mixing bowl, whisk the ricotta, softened cream cheese, 2 eggs, parmesan, and heavy cream until smooth and no lumps of cream cheese remain. Stir in the minced garlic, oregano, 1/4 tsp salt, and 1/4 tsp pepper until evenly combined. The filling should be thick but pourable, similar to a loose cake batter. If it looks loose, drain the ricotta in a fine sieve for about 15 minutes before mixing.
- Line the pan and assemble. Brush a deep rectangular tart pan with the melted butter. Fit the pastry into the pan, pressing it into the corners and leaving a raised rim around the edges. Keep the pastry cold until it goes in the oven, since cold pastry holds its shape better. Spoon a layer of filling over the pastry base and spread it evenly. Add a layer of roasted zucchini rounds, then sprinkle with about one third of the mozzarella and about one third of the parmesan. Repeat the filling, zucchini, and cheese layers two more times, dividing the mozzarella and parmesan evenly among the three layers. Finish with overlapping zucchini on top so every slice gets some vegetable. Brush the exposed pastry rim with the beaten egg for color.
- Bake until set. Bake at 375°F (190°C) for 40 to 50 minutes, until the pastry is golden and the center of the filling is set. Place the pan on a lower oven rack so the base cooks through. If the edges brown too quickly, loosely cover them with foil. A slight jiggle in the very center is fine, since it will firm up as it rests. Rest and slice. Let the loaf rest for 15 to 20 minutes before slicing. This lets the layers set so the wedges hold together on the plate.
Substitutions And Additions
Puff Pastry
Puff pastry bakes up lighter and flakier, while savory shortcrust is firmer and closer to a pie crust. Shortcrust may need a few extra minutes to brown on the bottom, so check it near the end of the bake.
Ricotta
I’d use whole-milk ricotta here, since part-skim makes the filling looser and less rich. Drain it before mixing if it looks watery.
Zucchini
Yellow summer squash can stand in for zucchini with a similar texture and bake time. Keep the rounds thin so they cook through in the same window.
Mozzarella
Provolone adds a sharper flavor and melts a little firmer. Use the same weight so the layers stay balanced.
How To Serve And Store
Slice it into wedges and serve warm with a simple green salad or a bowl of marinara on the side. Leftover slices also work well cold for lunch the next day.
In The Fridge
Cover the cooled loaf tightly and refrigerate for 3 to 4 days. Reheat slices in a 350°F (175°C) oven for about 10 minutes, until warmed through, so the crust stays crisp.
In The Freezer
Wrap cooled slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven until hot throughout.
Frequently Asked Questions
Can you make Cheesy Zucchini Lasagna Loaf ahead of time?
Yes. Bake the loaf completely, let it cool, then cover and refrigerate it. Reheat it in a 350°F (175°C) oven until warm before slicing.
Why is my filling runny after baking?
The zucchini may not have been patted dry, or the ricotta was too wet. Make sure the zucchini is cool and dry before layering, and give the loaf the full rest after it comes out of the oven.
Can I use a different pan?
A deep rectangular tart pan gives the cleanest slices. A loaf pan can work, but the layers may be thicker and need a few extra minutes in the oven.
Enjoy a slice with a fresh salad on the side.
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Cheesy Zucchini Lasagna Loaf
Ingredients
Method
- Heat the oven to 400°F (200°C). Toss the zucchini with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1 tsp Italian seasoning. Roast in one layer for 10 to 15 minutes, then cool and pat dry.
- Whisk the ricotta, softened cream cheese, 2 eggs, parmesan, and heavy cream until smooth. Stir in the minced garlic, oregano, 1/4 tsp salt, and 1/4 tsp pepper until evenly combined.
- Brush a deep rectangular tart pan with the melted butter. Line with pastry, leaving a raised rim. Layer filling, zucchini, and cheese (dividing the mozzarella and parmesan evenly among three layers), repeat, and finish with overlapping zucchini. Brush the exposed pastry with the beaten egg.
- Bake at 375°F (190°C) for 40 to 50 minutes on a lower rack, until golden and set. Cover edges if they brown too quickly. Rest 15 to 20 minutes before slicing.
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