Total Time
1hr
Prep 20 mins
Cook 40 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

This was really easy and really delicious! My family did not notice the absence of the noodles.

kellekay1 August 23, 2008

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