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Zucchini Lasagna

I.am.Vegetarian's picture
Ingredients
  Whole wheat bread slice 2 , toasted
  Zucchini 2 Pound, scrubbed
  Mozzarella cheese 6 Ounce, well chilled
  Low fat cottage cheese 2 Cup (32 tbs)
  Eggs 2
  Dry parsley flakes 1 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Dry oregano 1⁄2 Teaspoon
  Dry basil 1⁄4 Teaspoon
  Rosemary 1 Pinch
Directions

GETTING READY
1) Preheat oven to 350°F.

MAKING
2) In a food processor bowl with a metal blade, process the bread to make fine crumbs, keep aside.
3) In a processor bowl with a slicing disc, process the zucchini, until sliced. Steam for 3-5 minutes until tender and then allow to drain.
4) In a processor bowl with a shredding disc, process the mozzarella cheese until shredded, keep aside.
5) In a processor bowl with a metal blade, process the cottage cheese and eggs, until mixed
6) Then add the parsley and process to mix.
7) In a bowl, stir the garlic, tomato sauce, oregano and basil together.
8) In a greased 8 x 8-inch baking dish, arrange layers of half of all the zucchini, bread crumbs, cottage cheese mixture, tomato sauce and mozzarella cheese. Repeat and
reserve the remaining cheese.
9) Bake, uncovered, in the preheated oven for 25 minutes. Sprinkle with the cheese and bake for 4-6 minutes until the cheese melts. Then allow to stand for 10 minutes.

SERVING
10) Slice into squares and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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