Okay, let’s be real: who doesn’t love lasagna? But all that pasta can leave you feeling… blah. That’s why I’m SO excited to share my High-Protein Chicken Zucchini Lasagna recipe! It’s total comfort food without the guilt. Trust me, you won’t even miss the noodles!
This recipe is packed with lean protein from ground chicken and tons of yummy zucchini. It’s a fantastic way to sneak in those veggies, especially if you’ve got picky eaters (I *totally* get it!). My family absolutely loves this, and honestly, sometimes I make a double batch just so I have leftovers for lunch. It’s *that* good. I’ve been tweaking this recipe for years, and I can confidently say this High-Protein Chicken Zucchini Lasagna is a winner. Plus, it’s perfect for a quick healthy family dinner any night of the week!
Why You’ll Love This High-Protein Chicken Zucchini Lasagna
Seriously, you’re gonna be obsessed! Here’s why:
- High-protein
- Packed with vegetables
- Low-carb option
- Family-friendly
- Easy to make
Benefits of High-Protein Chicken Zucchini Lasagna
This lasagna is *loaded* with protein! That ground chicken keeps you feeling full and satisfied for hours – no more mid-afternoon snack attacks, yay! And all that zucchini? Hello, veggies! Seriously, it’s like a delicious way to trick yourself into eating healthy. Wanna cut carbs? No problem! Just load up on the zucchini and ease up on the chicken. It’s super versatile. My kids even gobble it up, which is a *major* win in my book. Plus, it’s so easy to throw together, even on busy weeknights. What’s not to love?
Ingredients for Your High-Protein Chicken Zucchini Lasagna
Alright, let’s gather our goodies! You’ll need:
- 1.5 lbs ground chicken
- 2 medium zucchini, sliced (not too thin!)
- 1 (24 ounce) jar marinara sauce (your fave!)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese (the *good* stuff!)
- 1/4 cup chopped fresh basil
- 1 large egg
- 1 teaspoon garlic powder
- Salt and pepper to taste (don’t be shy!)
How to Make High-Protein Chicken Zucchini Lasagna: Step-by-Step Instructions
Okay, gather ’round, because we’re about to make some magic! This High-Protein Chicken Zucchini Lasagna is easier than you think. Just follow these steps, and you’ll be chowing down in no time!
Preparing the Chicken and Zucchini for High-Protein Chicken Zucchini Lasagna
First things first, let’s get that chicken cooked. Grab a big skillet and brown the ground chicken over medium heat. 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! While the chicken’s cooking, slice up those zucchinis. Not too thin, or they’ll get mushy. About 1/4 inch thick is perfect. Set those aside, we’ll need ’em soon!
Assembling Your High-Protein Chicken Zucchini Lasagna
Now for the fun part: layering! Preheat your oven to 375°F (190°C) – don’t forget this step! In a bowl, mix together the ricotta cheese, Parmesan cheese, basil, egg, garlic powder, salt, and pepper. This is your creamy, dreamy layer. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Then, layer zucchini slices, followed by the cooked chicken, and then dollops of that ricotta mixture. Repeat those layers until everything’s used up. I usually do about 2-3 layers of each. Top it all off with the remaining marinara sauce. Don’t worry if it looks messy, it’ll all bake together beautifully!
Baking the High-Protein Chicken Zucchini Lasagna to Perfection
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until it’s bubbly and lightly browned on top. The cheese should be melted and gorgeous. Now, this is important: let the lasagna stand for at least 10 minutes before serving. I know, it’s torture! But it needs time to set up a bit, otherwise, it’ll be a soupy mess. Trust me, it’s worth the wait! Then, slice it up and dig in!
Tips for the Best High-Protein Chicken Zucchini Lasagna
Want to take your lasagna game to the *next level*? Here are a few of my favorite tricks! First, don’t overcook the zucchini beforehand. Seriously, nobody likes mushy zucchini. They should still have a little bite to them. Fresh basil is a MUST! It makes such a difference in flavor. If you only have dried, that’s okay, but fresh is *way* better. Trust me on this one. And finally, don’t be afraid to experiment with different cheeses! A little mozzarella on top adds a nice, gooey touch. My favorite part is adding a sprinkle of red pepper flakes for a little kick! Just be careful not to add too much!
Ingredient Notes and Substitutions for High-Protein Chicken Zucchini Lasagna
Okay, let’s talk swaps! Don’t have ground chicken? Ground turkey works *perfectly*. It’s almost the same! Wanna really cut down on carbs? Load up on the zucchini slices and use less chicken – easy peasy! You can also add other veggies if you’re feeling adventurous. Spinach or mushrooms would be delicious. My family loves when I throw in some chopped bell peppers. Just make sure you adjust the cooking time if you add a lot of extra veggies, okay?
Serving Suggestions for Your High-Protein Chicken Zucchini Lasagna
Okay, so you’ve got this amazing High-Protein Chicken Zucchini Lasagna… now what? A simple side salad with a light vinaigrette is *always* a winner. Or, if you’re feeling fancy, some garlic bread would be divine! My kids love it with a side of steamed broccoli (don’t judge!). Honestly, it’s pretty filling on its own, so you don’t *need* much else. Enjoy!
FAQ About High-Protein Chicken Zucchini Lasagna
Got questions? I’ve got answers! Here are a few common things people ask about my High-Protein Chicken Zucchini Lasagna. Hopefully, this helps you make the *perfect* healthy dinner meal!
Can I Freeze High-Protein Chicken Zucchini Lasagna?
Absolutely! Let it cool completely, then wrap it tightly in plastic wrap and foil. Or, even easier, slice it into individual portions and freeze them separately. It’ll keep for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and bake it until heated through. Quick healthy dinner, done!
Is High-Protein Chicken Zucchini Lasagna Kid-Friendly?
It can be! My kids love it, but every kid is different, right? If your little ones are picky, try cutting the zucchini into smaller pieces. You can also add a little bit of mozzarella cheese on top to make it extra appealing. Sometimes a little “cheese factor” works wonders! It’s one of my favorite kid friendly dinners.
How Can I Make High-Protein Chicken Zucchini Lasagna Vegetarian?
Super easy! Just swap out the ground chicken for some crumbled tofu or a can of drained and rinsed lentils. You could also add some extra veggies, like chopped mushrooms or spinach, to make it even heartier. This makes it a great clean eating recipe for those who want to avoid meat!
Nutritional Information for High-Protein Chicken Zucchini Lasagna
Okay, let’s talk numbers! Each serving of this High-Protein Chicken Zucchini Lasagna clocks in at approximately:
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbohydrates: 15g
But hey, a quick heads-up! This is just an estimate, okay? The exact nutrition info will depend on the specific ingredients and brands you use. I’m not a nutritional expert, so please don’t take this as super precise. It’s just a general idea! So you can get a picture of what you are eating from these healthy dinner recipes!
Enjoyed This High-Protein Chicken Zucchini Lasagna?
Awesome! I really hope you loved this recipe as much as my family does! Seriously, it’s a regular in our dinner rotation. If you made it, leave a comment below and let me know what you think! Did you add any fun extras? Don’t forget to rate the recipe (stars are right below!) and share it with your friends! Happy cooking!
For more delicious recipes and inspiration, check out my Pinterest!
Print
Devour 3-Layer High-Protein Chicken Zucchini Lasagna
- Total Time: 65 minutes
- Yield: 8 servings
- Diet: Low Carb
Description
Enjoy this flavorful and healthy High-Protein Chicken Zucchini Lasagna. It is a great way to get your protein and vegetables in one dish.
Ingredients
- 1.5 lbs ground chicken
- 2 medium zucchini, sliced
- 1 (24 ounce) jar marinara sauce
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 large egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown ground chicken over medium heat. Drain any excess fat.
- In a bowl, combine ricotta cheese, Parmesan cheese, basil, egg, garlic powder, salt, and pepper.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer zucchini slices, chicken, and ricotta mixture. Repeat layers.
- Top with remaining marinara sauce.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, or until bubbly and lightly browned.
- Let stand for 10 minutes before serving.
Notes
- You can substitute ground turkey for ground chicken.
- For a lower-carb option, use more zucchini slices instead of layering too much chicken.
- Feel free to add other vegetables like spinach or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
