This is a recipe that I found online and modified a bit.  Had it recently and it is quite delicious.  You can change whatever you want, obviously, but this is what I used.


For the sauce:

–    1 tablespoon olive oil
–    1/2 medium yellow onion, small dice
–    1 medium garlic clove, finely chopped
–    1/8 teaspoon red pepper flakes
–    1 (24-ounce) can pasta sauce
–    1/2 teaspoon salt
–    1 1/2 – 2 pounds of ground meat (we used chicken)

For the filling:

–    1 pound large-curd cottage cheese
–    1 cup finely grated Parmesan cheese (about 3 ounces)
–    1/2 teaspoon salt
–    1/4 teaspoon black pepper

For the vegetables:

–    About 2 1/2 pounds zucchini, ends trimmed and sliced lengthwise 1/4 inch thick (we cut into small cubes instead of slices)
–    Salt
–    Black pepper


–    2 cups shredded cheddar/jack cheese


For the vegetables:

–    Place the zucchini slices (or chunks) in a single layer on 2 baking sheets, overlapping the slices slightly as needed. Roast until softened and pliable, about 10 to 15 minutes.
–    Sprinkle with salt and pepper prior, during or after baking depending on taste

For the sauce:

–    Heat the oven to 375°F and arrange the racks to divide it into thirds.
–    Heat the oil in a medium saucepan over medium heat until shimmering. Add the onions until they start to brown then add the meat.  After the meat is cooked fully, drain the grease and add the salt, garlic, pepper and sauce, stirring occasionally for about 1 minute.

For the filling:

–    Combine all of the ingredients in a medium bowl; set aside.

To assemble:

–    Layer the zucchini in 2 pans with half in each pan
–    Spread half of the filling ingredients on top of the layers of zucchini in each pan
–    Spread half of the sauce on top of the filling in each pan
–    Sprinkle 1 cup of cheese over the top of each pan
–    Bake uncovered until the sauce is bubbling around the edges and the top is browned, about 40 minutes. Remove the pan to a wire rack and let cool for 30 minutes before slicing.

Nutritional Information (1/4 of each pan is a serving- makes 8 servings)

Cal      Carbs     Fiber      Protein     Fat
353      18.5g       4.5g          33g         17g

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