Zucchini Lasagna

By SMorrissey

Ingredients

• 1-3/4 pounds zucchini, sliced lengthways
• 1/2 pound ground beef/ground turkey
• Butter
• Garlic salt to taste
• 1 8 oz. can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 cup small curd cottage cheese
• 1 egg, beaten
• 1 tablespoon parsley flakes
• 1/2 cup bread crumbs
• 1 cup grated Mozzarella cheese

Preparation

Step 1

Cook zucchini in boiling salted water for 5 minutes and drain. Cook beef in butter and garlic salt until brown. Add tomato sauce, salt, oregano, and basil.

Stir together cottage cheese, egg, and parsley flakes. Place half the zucchini in a greased 8" square pan. Cover with half breadcrumbs, half cottage cheese, half beef mixture and half Mozzarella. Repeat but hold other half Mozzarella.

Bake at 350° for 25 minutes. Top with remaining Mozzarella. Return to oven for 3 minutes. Serves 6. Freezes well.