Name: Mushroom and Spinach Zucchini Lasagna Loaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 servings
Cuisine: Italian-American
Ingredients: 2 medium zucchini; 2 tbsp olive oil; 2 scallions diced; 8 oz spinach chopped; 10 oz baby bella mushrooms; Garlic powder onion powder; 8 oz mozzarella shredded; Breadcrumbs; Parmesan cheese; Italian seasoning; Paprika; Salt

Mushroom and Spinach Zucchini Lasagna Loaf

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A hearty loaf-style zucchini lasagna layered with mushrooms, spinach, mozzarella, and a crisp seasoned crust.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 5 servings

Ingredients

2 medium zucchini 2 tbsp olive oil 2 scallions diced 8 oz spinach chopped 10 oz baby bella mushrooms Garlic powder onion powder 8 oz mozzarella shredded Breadcrumbs Parmesan cheese Italian seasoning Paprika Salt

Instructions

Prep Oven: Heat to 350°F and line loaf pan.
Prep Zucchini: Slice lengthwise and pat dry.
Cook Spinach: Sauté scallions and spinach.
Cook Mushrooms: Season and sauté.
Mix Crust: Combine breadcrumbs, parmesan, herbs, spices.
Dredge Zucchini: Coat slices fully.
Layer: Zucchini, spinach, mushrooms, cheese; repeat.
Top: Finish with crust and cheese.
Bake: 30 minutes.
Rest: Let set 10 minutes before slicing.

Notes

Store up to 3 days refrigerated. Freeze slices up to 2 months.

Nutrition

Calories: 294
Fat: 19
Sugar: 4
Protein: 17
Carbohydrates: 16
Fiber: 3