Zucchini Lasagna

Name: Zucchini Lasagna
Ingredients: 4 medium zucchini; 1 (16 oz.) container cottage cheese (can use fat-free); 1/4 c. Romano cheese; 2 Tbsp. minced parsley; 1 egg; 1/2 tsp. Italian seasoning; 1 (15 1/2 oz.) jar spaghetti sauce; 1/4 (8 oz.) pkg. shredded Mozzarella cheese

8 ingredients

8 steps

Ingredients

4 medium zucchini
1 (16 oz.) container cottage cheese (can use fat-free)
1/4 c. Romano cheese
2 Tbsp. minced parsley
1 egg
1/2 tsp. Italian seasoning
1 (15 1/2 oz.) jar spaghetti sauce
1/4 (8 oz.) pkg. shredded Mozzarella cheese

Directions

1

Slice zucchini lengthwise into 1/2-inch slices.
2

Blanch zucchini 3 minutes in boiling water.
3

Cool in ice water to stop cooking.
4

Combine cottage cheese, Romano cheese, parsley, egg and Italian seasoning.
5

Place half of zucchini slices in casserole dish.
6

Spoon cheese mix over zucchini slices, then layer remaining zucchini slices, sauce and Mozzarella.
7

Bake at 375°
8

until zucchini is heated through.