Recipe: Zucchini Lasagna

This is a light summer dish that is the answer to too many garden zucchini coming all at once!

Zucchini Lasagna

1 large onion, minced

2 cloves garlic, minced

1 24-ounce jar tomato sauce

1 pound extra lean ground turkey or chicken

Salt and pepper to taste

1 egg

2 cups low-fat cottage cheese

1 tsp whole wheat flour

1/2 cup skim mozzarella, shredded, divided

3 medium zucchini sliced into nine 1/4-inch-thick strips lengthwise

Preheat oven to 350 degrees F.  In a large nonstick frying pan, saute ground turkey with onion until meat is browned and onion is tender.  Add tomato sauce and cook on medium-low together for 10 minutes or until flavors are blended.  Add minced garlic, season with salt and pepper to taste, and remove from heat.

 

In a small bowl slightly beat egg.  Stir in cottage cheese, flour, and 1/4 cup mozzarella cheese.  Layer 3 zucchini strips on bottom of a greased quart size (approximately 6 inches by 9 inches) roasting pan.  Spoon 1/2 of meat mixture over zucchini and spread evenly; spoon 1/2 of cheese mixture over meat and spread evenly.  Add another layer of zucchini, meat, and cheese.  Top with remaining three zucchini strips, and bake uncovered for 30 minutes.  Sprinkle reserved 1/4 cup mozzarella over top and bake for 10 minutes more.  Let stand for 10 minutes before cutting and serving.