Description
A delicious and healthy Mushroom and Spinach Zucchini Lasagna Loaf that is a low-carb twist on traditional lasagna, featuring layers of zucchini, spinach, mushrooms, and cheese with a flavorful crust.
Ingredients
Units
Scale
Zucchini:
- 2 medium zucchini
Vegetable Filling:
- 2 tbsp olive oil (divided)
- 2 scallions, diced
- 8 oz baby spinach
- Salt + pepper to taste
- 10 oz baby bella mushrooms, sliced
- Garlic powder, onion powder to taste
- 8 oz shredded mozzarella cheese
Crust:
- 1/2 cup breadcrumbs (or almond flour)
- 1/3 cup grated parmesan cheese
- 3/4 tsp Italian herb seasoning
- 1/2 tsp each onion powder, garlic powder, paprika, salt
Optional Garnish:
- Chili Pepper Flakes
Instructions
- Preheat the Oven: Preheat oven to 350°F and line a 9×5″ bread loaf pan with parchment paper, lightly drizzling with olive oil.
- Prepare Zucchini: Slice zucchini thinly lengthwise, discarding outer skin slices, and lay them on a paper towel.
- Prepare Filling: Sauté scallions, add spinach and season, then wilt. In the same pan, cook mushrooms with seasonings.
- Prepare Crust: Combine crust ingredients and sprinkle some in the loaf pan.
- Assembly: Dredge zucchini in crust mixture, layer zucchini, spinach, mushrooms, and cheese twice. Top with remaining crust mixture and bake.
- Final Steps: Drizzle with olive oil, bake for 30 mins, rest for 10 mins before slicing. Garnish with chili pepper flakes if desired.
Notes
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 4g
- Sodium: 527mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 42mg
