Zucchini Lasagne

By Amy Ann • June 28, 2010 • 0 Comments

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Author Notes: A Midwest girl, I was taught this recipe by a friend from Mississippi. Yummy and oh, so, easy! Comfort food at its healthiest best! - Amy Ann

Serves 2 people

2 medium zucchini
salt and pepper
thyme
2 tablespoons tomato sauce, divided
1/2 cup cottage cheese
grated parmesan and romano cheese

Peel and slice zucchini, cook in salted water until tender, and drain.
In a small casserole dish, place half of the cooked zucchini and sprinkle with salt, pepper and thyme.
Spoon one tablespoon of tomato sauce and one tablespoon cottage cheese over zucchini.
Repeat steps two and three, and top with grated parmesan and romano cheese.
Bake @ 350 degrees for 20 minutes or until cheese is light brown and bubbling.