I lose weight eating this Zucchini Lasagna Loaf

Ingredients

• 2 large Zucchini (sliced thin, about 1/8 inch)
• 3 stalks Scallions (chopped)
• 4 cups Baby Spinach (fresh)
• 8 oz Mushrooms (sliced (cremini or button))
• 2 tbsp Olive Oil (for sautéing)
• 2 cloves Garlic (minced)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Italian Seasoning
• 1 cup Low‑Carb Breadcrumbs (almond flour based)
• 0.5 cup Parmesan Cheese (grated)
• 2 cups Mozzarella Cheese (shredded)
• 1 tbsp Butter (cut into small pieces for topping)

Instructions

1. Slice and Prepare Vegetables

   Using a mandoline or sharp knife, slice the zucchini into thin rounds about 1/8 inch thick. Chop the scallions, mince the garlic, and slice the mushrooms.

   Time: PT5M

2. Sauté Aromatics and Greens

   Heat olive oil in a large skillet over medium heat. Add scallions and garlic, sauté 2 minutes. Add mushrooms and cook 3 minutes until softened. Stir in baby spinach and cook until wilted, then season with salt, pepper, and Italian seasoning.

   Time: PT5M

3. Make Breadcrumb Mixture

   In a mixing bowl combine low‑carb breadcrumbs, grated Parmesan, a pinch of salt, pepper, and Italian seasoning. Mix until evenly coated.

   Time: PT2M

4. Dredge Zucchini Slices

   Dip each zucchini slice into the breadcrumb mixture, pressing lightly to adhere both sides. Arrange coated slices on a plate.

   Time: PT5M

5. Assemble the Loaf

   Preheat the oven to 375°F. In the baking dish, layer half of the breadcrumb‑coated zucchini slices to form a base. Spread half of the sautéed spinach‑mushroom mixture over the zucchini, then sprinkle half of the shredded mozzarella. Repeat with the remaining zucchini, the rest of the spinach‑mushroom mixture, and the remaining mozzarella. Top with the final Parmesan and dot with butter pieces.

   Time: PT7M

   Temperature: 375°F

6. Bake Until Golden

   Place the assembled loaf in the preheated oven and bake for 30 minutes, or until the cheese is bubbly and the top is golden brown.

   Time: PT30M

   Temperature: 375°F

7. Rest and Serve

   Remove the loaf from the oven and let it rest for 10 minutes before slicing. This allows the layers to set for clean slices.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

10g

Fat

20g

Fiber

5g