Deconstructed Zucchini Lasagna Recipe (with Cottage Cheese)
If you are looking for the perfect summer casserole to whip up in a hurry, this deconstructed zucchini lasagna fits the bill! It’s a sneaky way to add some veggies in, and uses up those zucchini squash which are so prolific this time of year.
Plus, filled with ground beef and cottage cheese (in place of the ricotta), this deconstructed zucchini lasagna packs a punch of protein.
Serve with a slice of crusty sourdough Italian bread and a fresh Caesar salad for the perfect summer weeknight meal idea.
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Deconstructed Zucchini Lasagna
Ingredients
- 2 Tbs olive oil
- 1 ½ lb ground beef
- ½ large onion diced (about ½ cup)
- 3 cloves garlic minced
- ¾ tsp salt
- ¼ tsp black pepper
- 1½ tsp Italian seasoning
- 6 cups diced zucchini squash ½ inch pieces, (4-6 medium zucchini)
- 24 oz marinara sauce
- 1 cup cottage cheese whole fat
- ½ cup shredded mozzarella cheese low moisture
- ¼ cup shredded parmesan cheese
Topping
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit and spray 9×13 baking dish with spray. Set aside.
- Heat the olive oil in the stock pot or skillet over medium heat. Brown the ground beef and then strain extra grease off.
- Add the onions to the ground beef until onions are translucent. Add garlic and allow to cook for 30 seconds or until fragrant. Add salt, pepper, and Italian seasoning. Mix well.
- Add diced zucchini squash, cover, and allow to cook on medium for about 15-20 minutes or until zucchini is soft and mostly cooked through.
- Add marinara sauce and cottage cheese and stir. Add shredded mozzarella and shredded parmesan cheese and stir.
- Pour mixture into the prepared baking dish and top with remaining shredded cheeses. Bake at 350 degrees for 20 minutes to help the flavors meld. Remove from the heat and allow to cool and set for about 10-15 minutes before serving.
Notes
- Allow the lasagna to set – After removing the zucchini lasagna from the oven, allow the dish to set so the cheese has time to slightly cool before serving.
- Use fresh garlic cloves – Use fresh garlic cloves for best health benefits and flavor.
Kitchen Equipment
Ingredients to Note
- Zucchini squash – You can adjust the amount of zucchini to suit your preferences and needs. I have personally used up to 8 cups.
- Mozzarella cheese – Use a low moisture mozzarella cheese.
- Garlic cloves – Use freshly minced for best flavor; or, substitute with 3 tsp of pre-minced garlic.
- Cottage cheese – This is used in place of ricotta cheese and adds protein. I advise using whole fat cottage cheese.
Tips for Making Deconstructed Zucchini Lasagna
- Allow the lasagna to set – After removing the zucchini lasagna from the oven, allow the dish to set so the cheese has time to slightly cool before serving.
- Use fresh garlic cloves – Use fresh garlic cloves for best health benefits and flavor.
Step-by-Step Instructions
- Preheat oven to 350 degrees Fahrenheit and spray 9×13 baking dish with spray. Set aside.
- Heat the olive oil in the stock pot or skillet over medium heat. Brown the ground beef and then strain extra grease off.
- Add the onions to the ground beef until onions are translucent. Add garlic and allow to cook for 30 seconds or until fragrant. Add salt, pepper, and Italian seasoning. Mix well.
4. Add diced zucchini squash, cover, and allow to cook on medium for about 15-20 minutes or until zucchini is soft and mostly cooked through.
5. Add marinara sauce and cottage cheese and stir. Add shredded mozzarella and shredded parmesan cheese and stir.
6. Pour mixture into the prepared baking dish and top with remaining shredded cheeses. Bake at 350 degrees for 20 minutes to help the flavors meld. Remove from the heat and allow to cool and set for about 10-15 minutes before serving.
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