Zucchini Lasagne

1. 1

   Peel and slice zucchini, cook in salted water until tender, and drain.

2. 2

   In a small casserole dish, place half of the cooked zucchini and sprinkle with salt, pepper and thyme.

3. 3

   Spoon one tablespoon of tomato sauce and one tablespoon cottage cheese over zucchini.

4. 4

   Repeat steps two and three, and top with grated parmesan and romano cheese.

5. 5

   Bake @ 350 degrees for 20 minutes or until cheese is light brown and bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.