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When you’re starting Ozempic, Wegovy, or Zepbound, heavy meals can feel like too much, but you still need protein-rich, nourishing foods to stay energized.
That’s where this Baked Cod with Steamed Zucchini shines. It’s light, easy to digest, and packed with lean protein while still being satisfying.
Cod is one of the most mild, flaky, and gentle fish options, making it perfect for those who need something easy on the stomach. Paired with soft, steamed zucchini and a drizzle of lemon and olive oil, this meal feels fresh, nourishing, and simple, all while being loaded with protein and healthy fats to keep you full.
It’s also quick to prepare—ready in under 20 minutes—which is great for those days when cooking feels like a chore. If you need a high-protein, easy-on-the-stomach dinner, this one is a winner.
Why You’ll Love This Baked Cod with Steamed Zucchini Recipe
- High-protein, low-carb, and easy to digest – Gentle on the stomach but still filling.
- Super quick to make – Ready in under 20 minutes with minimal prep.
- Light and refreshing – Flaky baked cod with lemon and herbs keeps it simple yet flavorful.
- Low-calorie but nutrient-packed – At under 400 calories per serving, it provides lean protein without heaviness.
- Perfect for meal prep – Bake extra cod fillets and steam more zucchini for an easy reheat meal.
And why this is a great choice if you are taking a GLP-1 medication like Wegovy, Semaglutide or Zepbound…
- 35g+ of lean protein per serving – Helps with muscle retention and keeps you full.
- Gentle on digestion – Cod is a light, non-fatty fish that’s easy to tolerate, and steamed zucchini is soft and fiber-rich.
- Simple and stomach-friendly – No spicy, acidic, or greasy ingredients that can trigger nausea or acid reflux.
- Easy to portion – Great for adjusting serving sizes depending on hunger levels.
- Mild flavors won’t overwhelm – When your stomach is sensitive, this meal won’t feel too rich or heavy.
Recipe: Baked Cod with Steamed Zucchini
Ingredients
- 2 cod fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano (optional)
- 2 medium zucchini, sliced into rounds
- 1 tbsp fresh parsley (for garnish)
Instructions
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper and place the cod fillets inside.
Drizzle cod with olive oil and lemon juice, then sprinkle with garlic, salt, pepper, and oregano. Gently rub the seasoning onto the fish.
Bake for 12-15 minutes, or until the cod is flaky and easily separates with a fork.
While the cod is baking, bring a pot of water to a boil. Place zucchini slices in a steamer basket over the boiling water. Cover and steam for 5-7 minutes until soft but still slightly firm.
Remove cod from the oven and garnish with fresh parsley and lemon zest. Serve over a plate of steamed zucchini and drizzle with extra lemon juice if desired.
Nutrition (Per Serving, Serves 2)
- Calories: ~380
- Protein: ~35g
- Carbs: ~10g
- Fat: ~18g
Tips for the Chef:
- For extra flavor – Add a pinch of smoked paprika or a drizzle of garlic-infused olive oil.
- Want more protein? – Serve with a soft poached egg or mix in cottage cheese for a creamy texture.
- Need extra healthy fats? – Top with a few sliced almonds or avocado for a more filling meal.
- Make it meal prep-friendly – Store cooked cod and zucchini separately in airtight containers for up to 3 days. Reheat gently in the microwave or on low heat in a pan.
- Make it dairy-free – The recipe is already dairy-free, but feel free to swap parsley for basil or dill for extra flavor.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
