You must be logged in to post a review.
Who needs noodles? This recipe came to me shortly after my test results came back positive for celiacs … and it’s wonderous. Thinly sliced zucchini take the place of the noodles. And let’s all be honest, zucchini is significantly better for you than noodles. I hope you have a mandoline—it’s a lot easier to manage the zucchini, but if not, just old school it and slice ‘em thin by hand.
Preheat oven to 375 degrees.
Mix your tomato sauce, paste, and stewed tomatoes all together in a pot with some salt, pepper, oregano, and basil to taste and let everything simmer around and get to know one another. (Or if you’re feeling slightly lazy, like I usually am, grab a jar of some decent quality and seasoned pasta sauce. No one will know.)
Thinly slice all the zucchini lengthwise. We’re not looking for medallions. I’m talking as thin as you can get. This is where a mandoline would be useful. Just be careful of your fingers in any case. Put all the sliced zucchini in a large pot with a sprinkle of salt and fill till the zucchini are floating. Put on medium heat and bring to a boil and simmer for 15 minutes. (I know you’re treating the zucchini like noodles—that’s the idea!) Take them off the heat when they’re done and strain.
Oil the bottom of the 9×13 pan and spread a little sauce in the bottom as well.
In a LARGE saute pan, add some oil and saute the meat, onion, mushrooms, and garlic until the meat is cooked through. Drain the excess fat and then return everything to the pan. Add your jar of pasta sauce or the tomato mixture. Simmer it all for about 10 minutes. It smells so good at this point …
While the meat is simmering in the delicious goodness of the sauce, whisk together the eggs, cottage cheese, Parmesan, parsley, salt, pepper, and seasoning salt. Have the grated mozzarella ready.
Now for the fun part.
In your 9×13 pan, layer the zucchini like you would lasagna noodles. Overlap them just a bit and cover the whole bottom of the pan. Then, spread half of the cottage cheese mixture. THEN, sprinkle half the chedder and mozzarella cheese over that! THEN, spread half of the meat mixture on top of that!! Phew. First half is done. Layer the zucchini again, like you did before, followed by the cottage cheese mixture, then the cheese, then the meat. And to top it all off, sprinkle some Parmesan on top.
Bake in the oven for 30-35 minutes or until sauce is bubbly. Let it stand for 10-15 minutes (if you can wait) and then CHOW DOWN!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!