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1
Place tomatoes in a small saucepan with the garlic and spices and bring to a boil.
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2
Separate the egg and whisk the yolk with the cream,.
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3
When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally.
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4
Brown the sausage and onions in a medium skillet and set them aside in a bowl.
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5
Salt the zucchini slices (to help remove some water) and sear them on both sides,briefly on high heat, using the sausage pan.
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6
While searing, grate mozzarella and thinly slice the cold cream cheese.
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7
Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan.
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8
Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan.
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9
Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan.
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10
Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon.
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11
Cover the sauce with another layer of zucchini.
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12
Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste.
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13
I like to top with granulated garlic and oregano because it makes the entire house smell good.
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14
Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.
