The thinly sliced zucchini does the job of lasagna noodles here, stacking into tender layers in every slice of this Zucchini Lasagna Loaf. Thin roasted zucchini ribbons sit between a garlicky ricotta and cream cheese filling and melted mozzarella, then finish with a golden parmesan top.
Yield: 8 servings | Prep: 20 min | Cook: 50 min | Rest: 20 min
Zucchini Lasagna Loaf Ingredients
Zucchini Layers
- 3 medium zucchini, thinly sliced lengthwise — The base of the layers. Slice about 1/8 inch thick so the slices roast quickly and stay pliable.
- 1 tbsp olive oil — Tossed with the zucchini before roasting to help the edges brown.
- 1/2 tsp salt — Seasons the zucchini as it roasts.
- 1/2 tsp black pepper — Adds gentle heat to the zucchini.
- 1/2 tsp garlic powder — Rounds out the roasted zucchini flavor.
Creamy Cheese Filling
- 1 cup (250 g) ricotta — The creamy base of the filling. Whole-milk ricotta gives the most spreadable texture.
- 1/2 cup (120 g) softened cream cheese — Makes the filling thick and sliceable once baked. Soften it fully so it blends smoothly.
- 1 large egg — Binds the filling so it sets rather than runs.
- 1/2 cup (50 g) grated parmesan — Adds savory depth to the filling. I like to grate the parmesan fresh from a block for the best flavor.
- 2 cloves minced garlic — Adds bright garlic flavor to the ricotta filling.
- 1 tsp Italian seasoning — Brings herb flavor through the filling.
- 2 tbsp chopped parsley — Stirred into the filling for color and freshness.
- 1/4 tsp black pepper — A second pinch of pepper for the filling itself.
Lasagna Layers
- 1 1/2 cups (170 g) shredded mozzarella — Layered between the zucchini and filling for stretchy, gooey bites. Shred it yourself from a block if you can.
- 1/2 cup (120 ml) heavy cream — Drizzled between the layers so the loaf stays moist.
Golden Topping
- 1/4 cup (25 g) grated parmesan — Sprinkled over the top for a golden, savory crust.
- 1 cup (115 g) shredded mozzarella — Melts over the top for a browned, stretchy finish.
- 1 tbsp melted butter — Brushed over the top so the crust browns evenly.
- 2 tbsp finely chopped parsley — Sprinkled over the loaf after it rests, for color and freshness.
Substitutions And Additions
Zucchini
Yellow summer squash can replace zucchini and roasts to a similarly tender texture. Keep the slices lengthwise and the same thickness so the layers stack evenly.
Ricotta
I’d stick with full-fat ricotta here, since part-skim makes the filling looser and it may need a few extra minutes to set. Drained whole-milk ricotta gives the firmest slice.
Mozzarella
Provolone can replace the layering mozzarella for a sharper flavor. It melts well but stretches less, so the layers look more rustic.
Heavy Cream
Half-and-half can replace heavy cream. The loaf will be slightly less rich and may take a few minutes longer to set.
How To Make This Zucchini Lasagna Loaf Recipe
- Roast the zucchini. Heat the oven to 400°F (200°C). Slice the zucchini lengthwise about 1/8 inch thick. Toss the slices with the olive oil, salt, black pepper, and garlic powder. Spread them in a single layer on a baking sheet and roast for 10 to 15 minutes, until pliable. Let them cool, then pat them dry with paper towels. Pro Tip: Patting the slices dry keeps the loaf from turning watery.
- Mix the ricotta filling. In a bowl, stir together the ricotta, softened cream cheese, egg, the 1/2 cup (50 g) parmesan, minced garlic, Italian seasoning, the 2 tbsp chopped parsley, salt, and the 1/4 tsp black pepper until evenly combined. The filling should be smooth and spreadable with no streaks of cream cheese left. If you see lumps, keep stirring until they break down.
- Layer the loaf. Line a 9 x 5-inch loaf pan with parchment, leaving an overhang on the long sides for easy lifting. Spread a layer of cooled zucchini slices on the bottom. Add a layer of ricotta filling, then a portion of the 1 1/2 cups (170 g) mozzarella. Drizzle some of the 1/2 cup (120 ml) heavy cream between the layers as you go. Repeat until the filling and mozzarella are used up, then end with zucchini. Keep the topping ingredients separate for now.
- Top, bake, and rest. Reduce the oven to 375°F (190°C). Brush the top zucchini layer with the melted butter, then add the 1 cup (115 g) shredded mozzarella and the 1/4 cup (25 g) parmesan. Bake for 35 to 45 minutes, until golden and set. Cover loosely with foil if the top browns too quickly. Let the loaf rest for 20 minutes before slicing so the layers hold their shape. Finish with the 2 tbsp finely chopped parsley. Pro Tip: Resting is what lets clean slices form.
How To Serve And Store
Serve warm slices with a simple green salad or a bowl of marinara for dipping. The loaf is rich, so a crisp side keeps the plate balanced.
In The Fridge
Cool the loaf completely, then cover and refrigerate for up to 3 to 4 days. Reheat slices in a 350°F (175°C) oven until hot throughout, or microwave individual slices until steaming.
In The Freezer
Wrap sliced portions tightly 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 Zucchini Lasagna Loaf ahead of time?
Baking fresh is recommended. If you need to prepare ahead, store the cooled, roasted zucchini separately from the filling in the refrigerator, then assemble and bake the loaf the same day.
How do I know when the loaf is done?
The top should be golden and the center should feel set rather than jiggly. A knife inserted into the middle should come out mostly clean.
Why is my loaf watery?
Zucchini holds moisture, so skipping the roasting and patting-dry step is the usual cause. Make sure the slices are cool and dry before layering them.
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- Double Chocolate Zucchini Bread Recipe
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Zucchini Lasagna Loaf
Ingredients
Method
- Heat the oven to 400°F (200°C). Slice the zucchini lengthwise about 1/8 inch thick, toss with the olive oil, salt, black pepper, and garlic powder, and roast in a single layer for 10 to 15 minutes until pliable. Cool and pat dry.
- Stir the ricotta, softened cream cheese, egg, the 1/2 cup (50 g) parmesan, minced garlic, Italian seasoning, 2 tbsp chopped parsley, salt, and 1/4 tsp black pepper until evenly combined.
- Line a 9 x 5-inch loaf pan with parchment. Alternate zucchini, ricotta filling, and mozzarella, drizzling the heavy cream between layers. Repeat, ending with zucchini, and keep the topping ingredients separate.
- Reduce the oven to 375°F (190°C). Brush the top with melted butter, add the topping mozzarella and parmesan, and bake 35 to 45 minutes until golden and set. Cover loosely if browning too quickly. Rest 20 minutes before slicing, then finish with the 2 tbsp finely chopped parsley.
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