Zucchini Lasagna

Now is the time of year when we have an (over)abundance of zucchini.  I have been trying to make more low-carb meals that my family will like, and this is one of them!


Zucchini Lasagna

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
• 1 lb. ground beef 
• 1/4 cup onions, chopped
• 29 oz. can diced tomatoes, drained
• 1 (6 ounce) cans tomato paste
• 1 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)

Directions

1. Cook zucchini in boiling water until fork tender, drain and set aside. 
2. Fry meat and onions until meat is brown and onions are tender. Add next 8 ingredients and bring to a boil.  Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.  Add cottage cheese and half of shredded cheese.
4. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
5. Bake uncovered at 375 degrees F for 30 minutes.  Sprinkle with remaining cheese. Bake 10 minutes longer.
6. Let stand 10 minutes before serving.