Spread a thin layer of sauce on bottom of 13 x 9 casserole dish
Preheat oven to 350
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
Mix the cottage, ricotta, and parmesan cheese. Add egg, garlic and salt and pepper
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
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
Cover with foil. Cook for 30 mins
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/