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Zucchini Lasagne

Demonstrated by: Mae Isonaga, Nutritionist.
Featured in 5-A-Day Hawaii's Way on March 1, 1998.

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Ingredients:

Zucchini Lasagne

  • 2 lb zucchini
  • 2 cups non-fat cottage cheese
  • 1 tablespoon dried parsley
  • 1 can (8 oz) tomato sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried rosemary leaves
  • 1/2 cup whole wheat bread crumbs
  • 6 oz shredded mozzarella cheese

Directions:

  1. Slice zucchini lengthwise into thin slices; steam until tender-crisp, about 3 to 5 minutes.
  2. Combine cottage cheese and parsley.
  3. Combine tomato sauce, garlic, and herbs.
  4. Preheat electric oven to 350°F.
  5. Grease an 8 x 8-inch baking dish.
  6. Layer half of the zucchini, bread crumbs, cottage cheese mixture, tomato sauce mixture, and mozzarella cheese in dish.
  7. Repeat layers with remaining zucchini, bread crumbs, cottage cheese, and tomato sauce.
  8. Bake, uncovered, for 25 minutes.
  9. Sprinkle with remaining mozzarella cheese.
  10. Continue baking until cheese melts, about 4 to 6 minutes.
  11. Let stand 10 minutes before serving.

Makes 6 servings.

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