Yield
8 rounds
Prep
10 min
Cook
12–15 min
Ingredients
For the zucchini rounds
2 medium zucchini, sliced into ½-inch rounds
½ cup low-fat cottage cheese, blended until smooth
¼ cup plain non-fat Greek yogurt
¾ cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 scoop unflavored whey protein isolate (optional, for extra protein)
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
Salt and black pepper, to taste
Olive oil spray
Instructions
Prepare the zucchini
Pat zucchini slices dry with paper towels.
Lightly sprinkle with salt and let sit for 5 minutes, then blot away excess moisture.
Make the filling
In a bowl, mix blended cottage cheese, Greek yogurt, Parmesan, half the mozzarella, whey protein (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper.
Stir until creamy and thick.
Assemble the rounds
Place half the zucchini slices on a parchment-lined baking tray or air fryer tray.
Add about 1 tablespoon of filling to each slice.
Top with another zucchini slice to form a sandwich.
Sprinkle remaining mozzarella on top.
Bake or air fry
Oven method
Preheat oven to 425°F (220°C).
Spray rounds lightly with olive oil.
Bake for 12–15 minutes, until cheese is melted and golden.
Broil for 1–2 minutes for extra browning.
Air fryer method
Preheat air fryer to 390°F (200°C).
Arrange rounds in a single layer.
Cook for 8–10 minutes, until cheese is bubbly and golden.
Approximate nutrition
Per 2 rounds
approximate
Calories
160
Protein
15g
Carbs
5g
Fat
8g
Tips for the picture-perfect result
Use thicker zucchini slices so the rounds hold their shape.
Blend the cottage cheese for a smooth, creamy filling.
Pat zucchini dry to avoid watery rounds.
Finish under the broiler for that golden, bubbly cheese top shown in the picture.
Serve hot as a high-protein snack, appetizer, or light meal with marinara or Greek yogurt herb dip