Easy Zucchini Lasagna Loaf

I made this to help deal with the abundance of zucchini from my garden. It's really tasty. The prosciutto adds a lot of salt - I think I may reduce the amount next time. I also think I'm going to layer it with slices of fresh tomato. It cooked down a lot, so don't be surprised by that.

Don’t add extra salt!

I loved this recipe! I had to use ground up cornflakes instead of breadcrumbs and practically none of the spices because we're currently doing low FODMAP, and I used vegan shredded cheese - STILL yummy!

Came out soggy.