34g Protein High Protein Zucchini Lasagna

You know that craving when you want the comfort of lasagna but not the heavy carb load afterward? That’s exactly why I created this High Protein Zucchini Lasagna. It swaps traditional noodles for fresh zucchini and uses lean ground chicken and cottage cheese to pack in a whopping 34 grams of protein per serving. I first made this on a weeknight when I was desperately trying to sneak extra protein into our dinner rotation, and even my kids – who usually eye anything green with suspicion – actually asked for seconds. It’s become our go-to Sunday meal prep dinner ever since.

Why You Will Love This High Protein Zucchini Lasagna

I’ll be honest, I tested this High Protein Zucchini Lasagna three times before I got the moisture balance exactly right. The first attempt was a soupy mess, the second was decent, but the third? That’s the winner I’m sharing with you today. If you’re a fan of my Cottage Cheese Lasagna Bake, you already know how much I love sneaking protein into comfort food. Here’s why this version has become a staple in my kitchen.

• 34 grams of protein per serving. Thanks to lean ground chicken, cottage cheese, and mozzarella, each slice delivers serious staying power without any weird protein powders.
• Only 9 grams of net carbs. Zucchini noodles replace traditional pasta, so you can enjoy that classic lasagna experience while keeping things low carb.
• Simple, real ingredients. No canned soups, no processed cheese sauces – just whole foods you can feel good about eating.
• No boiling noodles. You don’t even have to boil water for this one. Just slice, salt, and layer. It’s that easy.
• Family-friendly. My kids didn’t even notice the zucchini. They just dug into the cheesy, meaty layers and asked when we’re having it again.

Ingredients for High Protein Zucchini Lasagna

I’m a firm believer that simple, quality ingredients make all the difference. For this High Protein Zucchini Lasagna, you don’t need anything fancy – just a solid lineup of fresh produce, lean protein, and good cheese. Here’s what you’ll need, grouped so you can prep like a pro.

For the Zucchini

Use firm, medium-to-large zucchini – about 8–9 inches each – and slice them lengthwise 1/8 inch thick. That thin cut makes them flexible enough to layer without breaking.

• 3 large zucchini (about 8–9 inches each)
• 1 teaspoon kosher salt (for drawing out moisture)

For the Meat Sauce

I always go with 93/7 lean ground chicken here – it keeps the protein high without extra grease. And for the marinara, pick one with no added sugar; my go-to is Rao’s.

• 1½ pounds lean ground chicken (93/7)
• 1 tablespoon olive oil
• ½ cup diced onion (finely diced)
• 2 cloves garlic, minced
• 2 cups marinara sauce (no added sugar, I like Rao’s)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Cheese Layer

Low fat cottage cheese (not nonfat) gives you creaminess without all the saturated fat. The egg helps bind the mixture so it sets up nicely when baked.

• 2 cups low fat cottage cheese (not nonfat)
• 1 large egg
• ¼ cup grated Parmesan cheese (freshly grated if possible, not the powdery kind)
• 1 teaspoon Italian seasoning

For the Topping

Pre-shredded mozzarella works in a pinch, but if you have time, shred it yourself – it melts so much creamier.

• 2 cups shredded part skim mozzarella cheese (about 8 ounces)

How to Make High Protein Zucchini Lasagna

Alright, let’s get cooking. This High Protein Zucchini Lasagna comes together in about an hour, and most of that is hands-off oven time. I’ve broken it down into simple steps so you can follow along without any guesswork. Trust me, the key is salting those zucchini strips and patting them bone-dry – that’s the secret to a firm, sliceable lasagna instead of a watery mess.

Step 1: Preheat your oven to 375°F. While that’s heating up, slice your zucchini lengthwise into thin strips about ⅛ inch thick. I use a mandoline slicer for this – it gives me perfectly even strips every single time. If you’re using a knife, just take your time and aim for uniform thickness so they cook evenly.

Step 2: Lay the zucchini slices out on a clean kitchen towel or a double layer of paper towels. Sprinkle them with 1 teaspoon of kosher salt and let them sit for 15 minutes. You’ll see little beads of moisture start to appear – that’s the salt drawing out the excess water. After 15 minutes, pat them dry as thoroughly as you possibly can. Seriously, don’t skip this step and don’t be shy with the patting.

Step 3: While the zucchini rests, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until it starts to soften and smell amazing. Toss in the minced garlic and stir for just 30 seconds – you want it fragrant but not burnt.

Step 4: Add the ground chicken to the skillet and cook until it’s fully browned, breaking it into crumbles with your spatula as it cooks. This usually takes about 6 to 8 minutes. Once it’s cooked through, stir in the marinara sauce, Italian seasoning, salt, and pepper. Let it simmer for 5 minutes to let the flavors meld together. Turn off the heat and set it aside.

Step 5: In a mixing bowl, combine the cottage cheese, egg, Parmesan cheese, and Italian seasoning. Stir until everything is well incorporated. That egg is important – it helps the cheese layer set up nicely as it bakes.

Step 6: Now it’s time to layer. Spread a thin layer of the meat sauce on the bottom of your 9 x 13-inch baking dish. Top that with a single layer of zucchini slices, overlapping them slightly if needed. Spread one-third of the cottage cheese mixture over the zucchini, then add one-third of the remaining meat sauce. Repeat these layers two more times – zucchini, cottage cheese mixture, meat sauce – until you’ve used everything up.

Step 7: Finish by sprinkling the shredded mozzarella cheese evenly over the top. Don’t be stingy here – that golden, bubbly crust is the best part.

Step 8: Bake the lasagna uncovered for 35 to 40 minutes, until the cheese is melted and bubbly and the center is heated through. For food safety, insert an instant-read thermometer into the center – it should read 165°F before you pull it out. That’s the USDA recommendation for ground chicken and casseroles.

Step 9: This step is crucial: let the lasagna rest for 10 minutes before slicing into it. I know it’s tempting to dig right in, but that rest time lets the layers set so you get clean, gorgeous slices instead of a sloppy pile. If you want to add some extra crunch to your meal, try these Air Fryer Zucchini Fries on the side – they’re a great way to use up any leftover zucchini strips.

What to Serve with Zucchini Lasagna

This lasagna is already a complete meal with protein, veggies, and cheese, but I love adding a couple of simple sides to round things out. These options keep the meal balanced and add volume without piling on calories.

Crisp Green Salad with Lemon Vinaigrette: A bright, tangy salad cuts through the richness of the cheese and meat sauce perfectly. I toss mixed greens with a simple lemon juice, olive oil, and salt dressing. If you want something with a little more crunch, my Asian Carrot Cucumber Salad is a fantastic, refreshing option that pairs surprisingly well with Italian flavors.

Garlic Bread (or Low Carb Version): You can’t go wrong with something to soak up that extra sauce. I use a low carb bread or even a keto-friendly wrap brushed with garlic butter and toasted until golden. It’s the perfect vehicle for every last drop.

Roasted Broccoli or Asparagus: Roasting brings out the natural sweetness in these veggies and adds a nice charred flavor. Toss them with olive oil, salt, and pepper, then roast at 400°F for about 15 minutes. For another veggie-packed side, try my Garlic Sautéed Mushrooms and Cauliflower – it’s quick, savory, and full of fiber.

Storage and Reheating Instructions for High Protein Zucchini Lasagna

This High Protein Zucchini Lasagna is a meal prep dream, but you’ve got to store it right to keep those zucchini layers from getting soggy. If you’ve got leftovers from the whole dish, let it cool completely, then cover the baking dish tightly with foil or plastic wrap and pop it in the fridge for up to 4 days. For individual portions, I like to slice the lasagna into squares and store each piece in its own airtight container – that way my teenagers can grab one for lunch without disturbing the rest.

When you’re ready to reheat, you’ve got options. The microwave works in a pinch – just heat a single slice for 1 to 2 minutes, checking at the 1-minute mark. But if you want to restore some of that crispy edge on the cheese, the oven is your best friend. Place the lasagna in a 350°F oven for about 15 minutes, or until it’s heated through and bubbly again.

Here’s my favorite meal prep trick: you can assemble the entire lasagna without baking it, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to cook, just bake it as directed, but add 10 to 15 minutes to the bake time since you’re starting from cold. The internal temperature should still hit 165°F before you serve it. This is perfect for busy weeknights when you want to do all the prep work the night before.

Frequently Asked Questions about High Protein Zucchini Lasagna

I get questions about this High Protein Zucchini Lasagna all the time, especially from folks who are new to cooking with zucchini noodles or cottage cheese. Here are the three things people ask me most often, along with my honest answers based on all those test batches I went through.

Can I use ground turkey instead of chicken?

Absolutely, yes. I actually swap in 93/7 lean ground turkey pretty often when I’m out of chicken, and it works beautifully. The flavor is slightly richer than chicken, but it still keeps that lean protein profile you’re after. If you want to see another way I use ground turkey, check out my Ground Turkey and Peppers recipe – it’s another weeknight favorite. Just make sure whatever ground meat you use reaches 165°F internally before serving, same as the chicken version.

How do I prevent my zucchini lasagna from being watery?

This is the number one question I hear, and honestly, it’s the trickiest part of making any low carb lasagna with zucchini. The answer comes down to two non-negotiable steps. First, salt those zucchini strips and let them sit for a full 15 minutes – you’ll see the water bead up on the surface. Second, pat them absolutely bone-dry with paper towels or a clean kitchen towel. Don’t rush this part. I also let the finished lasagna rest for 10 minutes after it comes out of the oven, which lets the layers set and any remaining steam escape. If you skip that rest, you’ll end up with a soupy slice, and nobody wants that.

Can I freeze this lasagna?

Yes, and it’s actually one of my favorite meal prep strategies. Assemble the entire High Protein Zucchini Lasagna in your baking dish, but stop before you bake it. Cover it tightly with a layer of plastic wrap followed by a layer of foil, and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then bake as directed – just add 10 to 15 minutes to the bake time since you’re starting from cold. The texture holds up surprisingly well because the cottage cheese and egg mixture keeps everything creamy. If you love lasagna as much as I do, you might also enjoy my High Protein Lasagna Soup for those days when you want all the flavor without the layering.

Before You Go

If you make this High Protein Zucchini Lasagna, I’d love to hear how it turns out for you. Leave a comment and a star rating below – your feedback helps me and everyone else in our little cooking community. And hey, if you snap a photo, share it on social media and tag me over on Pinterest. I can’t wait to see your beautiful, cheesy creations.

High Protein Zucchini Lasagna

This High Protein Zucchini Lasagna swaps traditional noodles for fresh zucchini and layers lean chicken, cottage cheese, and mozzarella for a satisfying healthy dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

For the zucchini

• 3 large zucchini
• 1 teaspoon kosher salt

For the meat sauce

• 1 1/2 pounds lean ground chicken
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic minced
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the cheese layer

• 2 cups low fat cottage cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

For the topping

• 2 cups shredded part skim mozzarella cheese

Equipment

• 9 x 13 inch baking dish
• Large skillet
• mixing bowl

Method

 

1. Preheat the oven to 375°F.
2. Slice the zucchini lengthwise into thin strips about 1/8 inch thick.
3. Lay the zucchini slices on paper towels and sprinkle with 1 teaspoon salt. Let sit for 15 minutes to draw out moisture. Pat dry thoroughly.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the onion and cook for 3 minutes.
6. Stir in the garlic and cook for 30 seconds.
7. Add the ground chicken and cook until browned, breaking it into crumbles.
8. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
9. In a bowl, mix the cottage cheese, egg, Parmesan cheese, and Italian seasoning until combined.
10. Spread a thin layer of meat sauce in the bottom of a 9 x 13-inch baking dish.
11. Arrange a layer of zucchini slices over the sauce.
12. Spread one-third of the cottage cheese mixture over the zucchini.
13. Add one-third of the meat sauce.
14. Repeat the layers two more times.
15. Top evenly with mozzarella cheese.
16. Bake uncovered for 35 to 40 minutes until bubbly and the center reaches 165°F.
17. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Salting and drying the zucchini before assembling helps prevent excess moisture and creates cleaner slices when serving. USDA food safety: Cook ground chicken and the finished casserole to an internal temperature of 165°F before serving.