If you’ve ever found yourself craving lasagna only to realize you’re out of noodles—or trying to avoid them—this Zucchini Cottage Cheese Bake is the answer to your dinnertime dreams. Inspired by traditional lasagna, this dish skips the pasta and uses tender zucchini slices layered with a creamy cottage cheese mixture, hearty marinara, and melted mozzarella for a comforting bake that’s light on carbs but full of flavor.

It’s the kind of weeknight magic you whip up from what’s already in your fridge, but the end result tastes like something you’d serve to guests. Whether you’re cutting back on carbs, eating more vegetables, or simply love an easy oven meal, this lasagna-style zucchini bake delivers in all the right ways.

Why You’ll Love This Zucchini Lasagna-Style Bake

Low-carb and high-protein: A satisfying option if you’re skipping pasta or watching macros.
Super simple ingredients: Most of what you need is probably already in your fridge.
Cottage cheese adds creamy protein: Blends perfectly with egg for a rich, fluffy center.
A no-boil bake: No pre-cooking lasagna sheets or extra dishes—just layer and bake.
Perfect for meal prep: Holds up well in the fridge and reheats like a dream.

This recipe is ideal for anyone who loves lasagna flavor without the heaviness of noodles.

Ingredient Highlights

Zucchini

Sliced lengthwise, zucchini becomes a tender, low-carb “pasta” layer. Look for firm, medium-sized zucchini for best results.

Cottage Cheese

A creamy, protein-rich alternative to ricotta, cottage cheese adds lightness and tang.

Mozzarella Cheese

Melts to a golden, bubbly finish that brings all the layers together.

Marinara Sauce

Adds moisture and bold tomato flavor to the bake—use store-bought or homemade.

Egg

Helps bind the cottage cheese mixture for a firm, sliceable texture.

Ingredients List

2 medium zucchini, sliced lengthwise into thin strips
1 cup cottage cheese
1 egg
1 cup marinara sauce
1 cup shredded mozzarella
1 teaspoon Italian seasoning
Salt and pepper to taste

Step-by-Step Instructions

Preheat your oven to 375°F. Lightly grease a small baking dish with olive oil or cooking spray.
In a small bowl, combine cottage cheese, egg, salt, and pepper. Mix until smooth and creamy.
Begin layering:
- Start with a thin layer of marinara sauce on the bottom of the dish.
- Add a layer of zucchini slices, then spread some of the cottage cheese mixture on top.
- Spoon over marinara and sprinkle with mozzarella.
- Repeat this process for two total layers.
Finish with a final layer of mozzarella and a sprinkle of Italian seasoning on top.
Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
Let the dish rest for 5–10 minutes before slicing. This helps the layers set for clean, lasagna-style cuts.

Pro Tips for Perfect Zucchini Lasagna Slices

Use a mandoline or sharp knife to slice zucchini evenly—this ensures uniform cooking.
Blot or pre-salt zucchini slices if your zucchini is extra watery to prevent a soggy bake.
Let it rest after baking—at least 5 minutes—to help the layers hold together when slicing.
Layer smart: Place marinara both under and over the cottage cheese layer so the zucchini doesn’t stick.
Choose full-fat cottage cheese for a creamier texture and richer taste.

Delicious Variations to Try

Looking to mix it up? These ideas keep the lasagna feel but add your own flair:

Add ground turkey or beef
Brown ½ lb of meat and mix it into the marinara for a heartier version.
Vegetarian boost
Add sautéed mushrooms, spinach, or roasted red peppers between layers for added fiber.
Ricotta swap
Prefer classic flavor? Substitute ricotta cheese for cottage cheese in equal amounts.
Italian sausage layer
A spicy sausage layer gives this dish extra depth and richness.
Keto version
Choose no-sugar-added marinara and full-fat cheeses for a keto-friendly meal under 8g net carbs.

Serving Suggestions

This dish is satisfying on its own, but here are great pairings to turn it into a complete meal:

Fresh green salad with lemon vinaigrette to balance the richness.
Garlic roasted broccoli or green beans for color and crunch.
Toasted low-carb bread or a small sourdough slice for dipping into extra sauce.
A glass of dry red wine (like Chianti or Pinot Noir) pairs beautifully.

Storage & Reheating

To Store:

Let the bake cool completely before storing.
Refrigerate in an airtight container for up to 4 days.

To Reheat:

Microwave slices on medium heat for 1–2 minutes or until warmed through.
Or reheat in a 350°F oven for 10–15 minutes covered with foil.

To Freeze:

Wrap individual portions tightly in foil and place in a freezer bag. Freeze up to 2 months.
Thaw overnight in the fridge and reheat as above.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the entire dish up to a day in advance. Store it covered in the fridge and bake when ready.

Is this dish watery?
Not if you use firm zucchini and let it cool after baking. You can also salt the zucchini slices and pat them dry before layering.

Can I add more protein?
Absolutely. Add cooked ground beef, sausage, or turkey to the marinara for a meatier bake.

Can I use store-bought marinara?
Yes—just look for a quality sauce with minimal added sugar and bold tomato flavor.

What if I don’t like cottage cheese?
Try ricotta or even a blend of ricotta and Greek yogurt for a creamy, tangy alternative.

Final Thoughts

This Zucchini Cottage Cheese Bake Lasagna-Style is proof that you don’t need noodles to enjoy the comfort of a cheesy, saucy bake. It’s simple, adaptable, and secretly packed with protein and vegetables. Whether you’re serving it for a casual weeknight dinner or meal prepping your lunches for the week, it’s a low-effort dish that delivers big satisfaction.

Make it once, and you’ll keep it in your rotation—especially when those zucchini start overflowing in summer!

Zucchini Cottage Cheese Bake

Author: Freya Allen
Total Time: 40 minutes
Yield: 4 servings 1x

Print Recipe

Description

A low-carb, high-protein take on lasagna using tender zucchini slices, creamy cottage cheese, and bubbly mozzarella. Easy to make and perfect for meal prep.

Ingredients

Scale

2 medium zucchini, sliced lengthwise
1 cup cottage cheese
1 egg
1 cup marinara sauce
1 cup shredded mozzarella
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat oven to 375°F and oil a small baking dish.
Mix cottage cheese, egg, salt, and pepper in a bowl until smooth.
Layer in baking dish: marinara, zucchini slices, cottage cheese mixture, mozzarella. Repeat layers twice.
Top with extra mozzarella and Italian seasoning.
Bake for 25–30 minutes until golden and bubbling.
Let cool for 5–10 minutes before slicing to allow layers to set.