Total Time
Prep 25 mins
Cook 25 mins

This is a small recipe because I don't want a lot of leftovers. Get good sized zucchini's, not the super small ones or you won't have enough slices. I cut mine w/ an electric slicer. To slice by hand, cut a flat side for each squash to rest on, so it will be stable, then make the lengthwise slices - at least 1/4" thick. I added sriracha brand hot sauce to the cream sauce but doesn't recognize it as an ingredient so I couldn't list it. I used the JD sausage 'cause I really love it, and am tired of ground beef. It worked very well. Adding thin sliced black or calamata olives, pre-sweated mushrooms, or even chopped spinach or broccoli would be great flavor variations, but of course add they would push up the carb count.

Ingredients Nutrition


  1. Place tomatoes in a small saucepan with the garlic and spices and bring to a boil.
  2. Separate the egg and whisk the yolk with the cream,.
  3. When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally.
  4. Brown the sausage and onions in a medium skillet and set them aside in a bowl.
  5. Salt the zucchini slices (to help remove some water) and sear them on both sides,briefly on high heat, using the sausage pan.
  6. While searing, grate mozzarella and thinly slice the cold cream cheese.
  7. Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan.
  8. Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan.
  9. Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan.
  10. Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon.
  11. Cover the sauce with another layer of zucchini.
  12. Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste.
  13. I like to top with granulated garlic and oregano because it makes the entire house smell good.
  14. Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.