Ingredients (Serves 2–3)
- 2 medium zucchinis, sliced into ¼-inch rounds
- 1 cup cottage cheese (or ricotta for creamier texture)
- ½ cup shredded mozzarella (or part-skim for lower fat)
- 2 tbsp grated Parmesan cheese
- 1 large egg (helps bind and boosts protein)
- 1 tsp garlic powder
- ½ tsp dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Preheat oven
- To 200°C (400°F)
- Line a baking sheet with parchment paper
- Prepare zucchini
- Slice zucchinis into rounds about ¼ inch thick
- Arrange slices in a single layer on the baking sheet
- Make cheese mixture
- In a bowl, mix cottage cheese, mozzarella, Parmesan, egg, garlic powder, herbs, salt, and pepper until well combined
- Assemble
- Spoon about 1 tablespoon of cheese mixture on each zucchini slice
- Spread slightly to cover the surface
- Bake
- Bake for 15–20 minutes, or until cheese is melted, golden, and zucchini is tender
- Serve
- Garnish with fresh herbs if desired
- Serve warm as a snack or side dish
Protein Boost
- Cottage cheese + egg + mozzarella = approx 8–10g protein per 3-4 rounds
- A tasty low-carb, high-protein appetizer or snack