Zucchini Lasagna Baskets
 
Ingredients
  • 2 medium size zucchini, stems cut off
  • 1 jar high quality spaghetti sauce
  • ¾ cup part skim ricotta cheese
  • ¾ cup lowfat cottage cheese
  • ¼ cup shredded parmesan cheese
  • 1 egg, beaten
  • 1 tsp minced garlic
  • salt and pepper to taste
  • ½ cup part skim mozzarella cheese
Instructions
  1. Spread a thin layer of sauce on bottom of 13 x 9 casserole dish
  2. Preheat oven to 350
  3. Using a vegetable peeler, scrape thin slices of zucchini one at a time, until it is no longer scraping in whole pieces. You will get about 15-20 out of each zucchini. Set aside
  4. Mix the cottage, ricotta, and parmesan cheese. Add egg, garlic and salt and pepper
  5. Make a T with two slices of zucchini. Then make another T just opposite so a basket pattern is formed. Place about 2 TBSP of filling in each zucchini “basket”. Then fold up the zucchini and place seam side down on casserole dish. Repeat until filling and zucchini is gone
  6. Pour sauce on the top of each basket and in the dish. Depending on how saucy you want it, use a little more or less. Top with ½ cup mozzarella cheese
  7. Cover with foil. Cook for 30 mins
  8. Take off foil, turn broiler to low. Cook for an additional 5 minutes or until cheese is bubbly
Recipe by Veggie Lisa at https://www.veggielisa.com/2016/08/25/zucchini-lasagna/