Zucchini Lasagne

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  • 2 medium zucchini, peeled and sliced
  • Salt and pepper
  • Thyme
  • 2 tablespoons tomato sauce, divided
  • 1/2 cup cottage cheese
  • Grated Parmesan or Romano cheese


  1. Cook zucchini in salted water to cover until tender. Drain.
  2. Place 1/2 the cooked zucchini in a small ovenproof casserole.
  3. Sprinkle with salt, pepper and a little thyme.
  4. Spoon over the squash 1 tablespoon tomato sauce and the cottage cheese.
  5. Repeat zucchini, seasonings and tomato sauce.
  6. Top with grated cheese.
  7. Bake uncovered at 350 degrees F for 20 minutes or until bubbling.

Yield: 2 servings