Summer’s here, and who wants to spend hours sweating in the kitchen? Not me, that’s for sure! I’m all about delicious, healthy meals that don’t take forever to make. Finding quick and easy recipes that are also packed with protein can be a real challenge, especially when you’re trying to eat lighter. That’s why I’m SO excited to share this One-Pan Zucchini Lasagna Recipe that will solve all your problems!
Seriously, this zucchini lasagna is a game-changer. It’s unbelievably easy to throw together, and it’s loaded with protein to keep you feeling full and satisfied. Plus, it’s naturally gluten-free since we’re ditching the pasta and using zucchini instead. I used to struggle so much to find easy summer meals high in protein that didn’t involve a ton of prep or cleanup. This recipe? Total lifesaver. Trust me, you’ll be making this all summer long!
And hey, I’ve been cooking for my family for over 20 years, and I’ve learned a thing or two about shortcuts. This recipe is one of my best!
Why You’ll Love These Easy Summer Meals High in Protein
Okay, so why is this One-Pan Zucchini Lasagna about to become your new summer obsession? Let me break it down:
- Quick Prep: Seriously, you’re looking at maybe 20 minutes of actual work. Score!
- Easy Cleanup: It’s ONE PAN! Need I say more?
- Protein Powerhouse: Thanks to the lean meat and ricotta, you’ll stay full for hours. No more snacking an hour later!
- Gluten-Free & Low-Carb Friendly: Zucchini noodles save the day! Perfect if you’re watching your carbs or avoiding gluten.
- Seriously Delicious: I mean, it’s lasagna! Cheesy, saucy goodness that everyone will love.
- Zucchini Superstar: Got zucchini coming out of your ears from the garden? This is THE recipe to use it up!
Seriously, what’s not to love about these easy summer meals high in protein?
One-Pan Zucchini Lasagna Recipe Ingredients
Alright, gather ’round! Here’s what you’ll need to make this amazing one-pan zucchini lasagna. Don’t worry, it’s a pretty straightforward list:
- 2 large zucchini, thinly sliced lengthwise (that’s key!)
- 1 lb lean ground turkey or beef
- 1 (24 oz) jar marinara sauce
- 15 oz part-skim ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Ingredient Notes for Your Easy Summer Meals High in Protein
Okay, a few little notes about these ingredients! I like using lean ground turkey or beef because it keeps things lighter, but honestly, use whatever you prefer! If you’re feeling fancy, try ground chicken. For the marinara, I usually grab a jar, but if you’ve got some homemade sauce kicking around, go for it! Low-sodium is always a good choice if you’re watching your salt intake. And if you’re not a ricotta fan (gasp!), cottage cheese works in a pinch, though it’ll be a bit tangier. These easy summer meals high in protein are all about flexibility!
How to Prepare This Easy Summer Meals High in Protein: One-Pan Zucchini Lasagna
Okay, here’s the fun part! Let’s get cooking! I promise, even if you’re a beginner, this easy summer meals high in protein recipe is totally doable. Just follow these steps, and you’ll be chowing down on delicious zucchini lasagna in no time!
- First things first: Preheat your oven to 375°F (190°C). Gotta get that oven nice and toasty!
- Now, grab your large, oven-safe skillet (cast iron is amazing for this!). Put it on the stovetop over medium-high heat. Toss in your ground turkey or beef and brown it up. Make sure to break it up with a spoon as it cooks. Once it’s browned, drain off any extra grease. Nobody wants a greasy lasagna, right?
- Pour in that jar of marinara sauce and give it a good stir. Bring it to a simmer – just a gentle bubbling.
- While the sauce is simmering, let’s make the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix it all together until it’s nice and smooth.
- Okay, layering time! This is where the magic happens. Arrange a single layer of zucchini slices over the meat sauce in the skillet. Try to cover as much of the surface as you can.
- Now, spread half of the ricotta mixture over the zucchini layer.
- Sprinkle 1 cup of mozzarella cheese over the ricotta.
- Repeat those layers! Another layer of zucchini, the remaining ricotta mixture, and the remaining mozzarella cheese.
- Pop that skillet into the preheated oven and bake for 25-30 minutes. You’re looking for the cheese to be bubbly and golden brown. Mmm, smells good, right?
- Take it out of the oven and sprinkle with fresh basil and a little extra Parmesan cheese. Boom! You’ve got yourself an amazing one-pan zucchini lasagna!
Tips for Success with Your Easy Summer Meals High in Protein
Want to make sure your zucchini lasagna is absolutely perfect? Here are a few tips I’ve learned along the way. First off, pat those zucchini slices dry with paper towels before layering them. This helps get rid of extra moisture and prevents a watery lasagna. Trust me on this one! Also, don’t overcook the zucchini. You want it tender, but not mushy. If you have a mandoline, use it for even slicing – it makes a big difference! Finally, let the lasagna rest for a few minutes after baking before you slice into it. It helps everything set up and makes it easier to serve. Follow these tips, and your easy summer meals high in protein will be a total hit!
Variations on This One-Pan Zucchini Lasagna Recipe
Okay, so you’ve made the basic zucchini lasagna and you’re loving it, right? But what if you want to mix things up a little? No problem! This recipe is super versatile. How about adding some sliced mushrooms or spinach between the layers for extra veggies? Yum!
Or, you could swap out the mozzarella for provolone or fontina cheese for a different flavor. Ooh, and a sprinkle of Italian seasoning or some red pepper flakes will give it a little extra kick! And if you’re trying to go vegetarian, just use a plant-based ground meat substitute. Seriously, the possibilities are endless! Get creative and make it your own!
Serving Suggestions for Your Easy Summer Meals High in Protein
Okay, so you’ve got this amazing zucchini lasagna… now what? Well, it’s pretty darn good on its own, but if you want to make it a complete meal, I’ve got a few ideas! A simple side salad with a light vinaigrette is always a winner. Or, how about some crusty garlic bread for soaking up all that delicious sauce? Grilled veggies like bell peppers and onions would also be amazing. These easy summer meals high in protein are even better with a little something on the side!
Storage & Reheating Instructions
Got leftovers? Lucky you! This zucchini lasagna keeps great. Just pop it in an airtight container and stick it in the fridge. It’ll be good for up to 3 days. When you’re ready to eat it again, you can reheat it in the oven (350°F until warmed through) or just zap it in the microwave. Easy peasy!
Frequently Asked Questions About Easy Summer Meals High in Protein
Got questions about this amazing zucchini lasagna? I figured you might! Here are a few of the most common things people ask me:
Can I freeze this lasagna?
Yep, you sure can! Just assemble it (but don’t bake it!), wrap it tightly in plastic wrap and then foil, and pop it in the freezer. When you’re ready to bake it, let it thaw in the fridge overnight and then bake as directed. Easy peasy! Freezing before baking is key, trust me.
Can I use different meat?
Absolutely! Ground chicken or Italian sausage would be delicious in this recipe. Get creative! It’s all about making these easy summer meals high in protein work for you.
How do I prevent watery lasagna?
Ah, the age-old question! The key is to pat those zucchini slices dry with paper towels before layering them. Seriously, don’t skip this step! It makes a HUGE difference. Also, don’t overcook the zucchini – that’ll release even more moisture. This helps keep your easy summer meals high in protein from getting soggy.
Nutritional Information
Okay, so everyone always asks about the nutrition. And hey, I get it! We all want to know what we’re putting in our bodies. Now, keep in mind that these are just estimates, because, ya know, it depends on the exact brands and ingredients you use. But roughly, one serving (that’s about 1/6 of the recipe) clocks in around:
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g (Saturated Fat: 9g, Unsaturated Fat: 7g, Trans Fat: 0g)
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
So, there you have it! A pretty darn healthy and delicious meal, if you ask me. But hey, remember, these are just ballpark figures. Always check the labels on your ingredients for the most accurate info!
Enjoy More Easy Summer Meals High in Protein
Alright, you’ve got the recipe, now go make some zucchini lasagna! I really hope you love it as much as my family does. And hey, if you try it out, be sure to leave a comment below and let me know what you think! Or even better, snap a picture and tag me on social media! I can’t wait to see your creations. These easy summer meals high in protein are even better when shared!
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Easy Summer Meals High in Protein: Outrageous Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This one-pan zucchini lasagna offers a quick, high-protein meal perfect for summer. It uses zucchini noodles instead of pasta for a lighter, gluten-free option.
Ingredients
- 2 large zucchini, thinly sliced lengthwise
- 1 lb lean ground turkey or beef
- 1 (24 oz) jar marinara sauce
- 15 oz part-skim ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brown ground turkey or beef in a large oven-safe skillet over medium-high heat. Drain excess fat.
- Stir in marinara sauce. Bring to a simmer.
- In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and pepper.
- Arrange a single layer of zucchini slices over the meat sauce in the skillet.
- Spread half of the ricotta mixture over the zucchini.
- Sprinkle with 1 cup mozzarella cheese.
- Repeat layers: zucchini, remaining ricotta, and remaining mozzarella.
- Bake for 25-30 minutes, or until cheese is bubbly and golden.
- Sprinkle with fresh basil and additional Parmesan cheese before serving.
Notes
- Ensure zucchini slices are thin for even cooking.
- Pat zucchini dry with paper towels to remove excess moisture and prevent a watery lasagna.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
