I just love zucchini. I usually saute it with some garlic and olive oil, but my favorite way to eat it is when my mom cooks it. She boils it first, then mixes it with corn and cheese, and it gets all creamy and cheesy and yummy. Sometimes she makes it with yellow squash, so it’s completely yellow…I call it Squash-and-Corn-and-Cheese. She makes it for me when I visit…oh, how she loves me!
But for some crazy reason, I didn’t think to make a zucchini dish by pre-boiling it first. Just until it’s tender, juicy, soft, and flavorful…usually it’s a bit more crisp and dry when I saute it in oil. This dish reminds me of a pasta-less lasagna…and it’s so, so good!
- 4 cups water
- 3 medium zucchini, sliced
- 2 cups marinara sauce
- 2 cups low-fat cottage cheese
- 1/2 cup breadcrumbs
- 1 cup shredded mozzarella cheese
Preheat oven to 375ËšF.
Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender; drain.
Arrange half of zucchini slices in a 3-quart baking dish coated with cooking spray. Sprinkle zucchini with half the breadcrumbs, then spread half the cottage cheese over the breadcrumbs. Cover with half the marinara sauce and sprinkle with half the mozzarella. Repeat layers with remaining zucchini, breadcrumbs, cottage cheese, marinara, and mozzarella. Bake for 20 minutes, or until bubbly and cheese is melted.
Makes 6 servings.
Adapted from Cooking Light magazine.