Description

Baked Zucchini Cottage Cheese Lasagna Cups are cozy, high-protein comfort food made lighter by swapping pasta for tender zucchini slices. Layered with creamy cottage cheese, rich marinara, melty mozzarella, and savory Parmesan, these individual lasagna cups deliver classic flavor in perfectly portioned servings that feel special yet wholesome.

Ingredients

Scale

3 medium zucchini, sliced lengthwise
1 cup cottage cheese
1 cup shredded mozzarella cheese
1/2 cup marinara sauce
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Olive oil, for brushing

Instructions

Preheat the oven to 375°F (190°C).
Lightly brush zucchini slices with olive oil and season with salt and pepper.
Arrange zucchini on a baking sheet and bake for 8–10 minutes until just tender.
Remove zucchini from oven and allow to cool slightly.
In a bowl mix cottage cheese with Italian seasoning and a pinch of salt.
Grease a muffin tin or small baking cups.
Line each cup with overlapping zucchini slices.
Spoon marinara sauce into the bottom of each cup.
Add a layer of cottage cheese mixture.
Sprinkle with mozzarella cheese.
Repeat layers until cups are filled.
Top with remaining mozzarella and Parmesan.
Bake for 20–25 minutes until bubbly and lightly golden.
Let rest briefly before removing and serving.

Notes

Pre-bake zucchini to prevent excess moisture.
Use full-fat cottage cheese for best texture.
Let cups rest before removing so they hold together.
Freshly grated cheese melts best.
Great for meal prep and reheats well.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 4 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 35 mg

Keywords: zucchini lasagna cups, cottage cheese lasagna, low carb lasagna, high protein zucchini recipe