-
1
1.
-
2
In a medium bowl, mix together the cottage cheese, egg and pumpkin.
-
3
Set aside.
-
4
2.
-
5
In a saucepan heat vegetable broth over medium heat.
-
6
Into a large skillet over medium heat, add a little of the hot broth.
-
7
Add the onions and saute them in the broth until translucent.
-
8
Then add garlic, mushrooms, oregano, basil, paprika, red pepper, 1 teaspoon salt and 1 teaspoon black pepper.
-
9
Then add the spinach and heat until its just wilted.
-
10
Add the veggies into the pumpkin mixture.
-
11
Drain any excess moisture from the mixture before adding it into the pumpkin, if needed.
-
12
You can do this by pouring the mixture into a strainer and letting the liquid run out.
-
13
3.
-
14
Spray a saute pan with cooking spray and cook zucchini strips over medium heat until softened.
-
15
This will take about 2 minutes on each side.
-
16
4.
-
17
In a small sauce pan over medium heat, combine cornmeal, water, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
-
18
Bring to a boil, stirring occasionally.
-
19
Once cornmeal begins to thicken you should stir continuously until the polenta begins to pull away from the sides of the pan.
-
20
Remove from heat.
-
21
5.
-
22
Preheat oven to 350 F and prepare a 5x5 baking dish by spraying it with cooking spray.
-
23
6.
-
24
Evenly layer some zucchini strips on the bottom of the prepared baking dish.
-
25
Next, add some of veggie mixture then add part of the polenta on top.
-
26
Sprinkle both cheeses on generously.
-
27
Repeat layering until finished.
-
28
(I got three layers out of mine).
-
29
7.
-
30
Bake for 35-40 minutes or until cheese is melted and bubbly on top.
-
31
Let cool, then serve.
-
32
Adapted from Foodologie
