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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a wonderful way to use your summer abundance of zucchini, it is a healthier twist to lasagna since it is pasta free. I adapted this recipe from one that I found in my recipe box. I also used fresh herbs from my garden but you can use dried. Ingredients:
1 dash olive oil |
1/2 cup onion, chopped |
3 garlic cloves, finely chopped |
1 lb lean ground beef (for a vegetarian meal you can leave meat out) or 1 lb sausage (for a vegetarian meal you can leave meat out) |
1 (26 ounce) jar spaghetti sauce |
2 cups low fat cottage cheese |
1/2 cup fresh parmesan cheese, grated |
1 egg |
fresh ground pepper |
2 -3 zucchini |
3 teaspoons flour |
3 tablespoons fresh basil, snipped |
2 tablespoons fresh oregano, snipped |
1 cup lowfat mozzarella cheese, shredded |
Directions:
1. Saute the onion, garlic and beef until cooked. Drain meat. Add sauce and simmer until heated through.
2. Combine cottage cheese, egg, parmesan and a dash of freshly ground pepper.
3. Spray a 11x13 pan with nonstick cooking spray.
4. Slice zucchini lengthwise into 1/4 inch slices, layer half in the 11x13 pan. Sprinkle with flour. Spread with half the cottage cheese mixture, all of the snipped herbs and sauce/meat mixture. Repeat another layer with zucchini, cottage cheese mixture, and sauce/meat mixture.
5. Top with mozzarella cheese.
6. Bake at 350 for 40 minutes. Let stand for 15 minutes before serving.
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