Tender zucchini rolled around a high-protein beef and cottage-cheese filling, topped with marinara and melted mozzarella. A lighter take on classic lasagna with 35g+ protein per serving.
🥣 Ingredients — 4 servings
Zucchini
- 3 large zucchini
- 1 tsp olive oil
- ½ tsp garlic powder
- ¼ tsp black pepper
- Pinch of salt
High-Protein Filling
- 450 g 93–95% lean ground beef or turkey
- 200 g low-fat cottage cheese
- 100 g nonfat Greek yogurt
- 30 g grated Parmesan
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Salt to taste
- 60 g shredded part-skim mozzarella
Sauce
- 400 g marinara sauce
- 1 tbsp tomato paste
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes, optional
Topping
- 80 g shredded part-skim mozzarella
- 15 g grated Parmesan
- Fresh basil or parsley
👨🍳 Instructions
1. Prepare the zucchini
Preheat your oven to 200°C / 400°F.
Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips, approximately 3–4 mm thick.
Lightly season with olive oil, garlic powder, black pepper, and a little salt.
Arrange the slices on a baking sheet and roast for 8–10 minutes, just until softened.
Let them cool slightly.
Tip: Pat the zucchini dry with paper towels. This prevents watery lasagna rolls.
2. Cook the meat
Heat a large skillet over medium-high heat.
Add the ground beef or turkey and cook for 6–8 minutes, breaking it apart as it cooks.
Add garlic, Italian seasoning, onion powder, smoked paprika, black pepper, and salt.
Cook for another 1–2 minutes, then remove from the heat.
Allow it to cool slightly.
3. Make the protein filling
In a bowl, combine:
- Cottage cheese
- Greek yogurt
- Parmesan
- 60 g mozzarella
- Cooked seasoned meat
Mix until well combined.
For an ultra-smooth filling, blend the cottage cheese and Greek yogurt before mixing them with the meat.
4. Prepare the sauce
Mix marinara sauce, tomato paste, Italian seasoning, and red pepper flakes.
Spread about ⅓ of the sauce across the bottom of a baking dish.
5. Make the zucchini rolls
Lay one zucchini strip flat.
Place approximately 2 tablespoons of filling near one end.
Roll the zucchini tightly around the filling.
Place the roll seam-side down in the baking dish.
Repeat with the remaining zucchini and filling.
6. Add the toppings
Pour the remaining marinara sauce around and lightly over the zucchini rolls.
Sprinkle the mozzarella and Parmesan over the top.
7. Bake
Cover loosely with foil and bake at 200°C / 400°F for 20 minutes.
Remove the foil and bake for another 8–10 minutes, until the cheese is melted and golden.
For a more browned top, broil for 1–2 minutes, watching carefully.
8. Finish
Let the lasagna rolls rest for 5 minutes.
Garnish with fresh basil or parsley and serve hot.
💪 Approximate Nutrition
Per ¼ of the recipe:
- Calories: ~450–480 kcal
- Protein: 42–46 g
- Carbs: ~18–22 g
- Fat: ~22–25 g
- Fiber: ~5–7 g
