Judy
Gold Post Medal for All Time! 677 Posts 
A good low carb recipe that uses up your extra zucchini. I made this in the toaster oven in a 9 x 13-inch pan, so as not to heat up the kitchen.
Total Time: 1 hour to bake, 15 minutes to prepare
Yield: 6
Source: a combination of a few recipes
Ingredients:
Zucchini releases water. You may want to slice your zucchini thinly and sprinkle with salt, then drain in a colander for about 10 minutes to reduce the water in the sauce.
- 2 large zucchini, yellow or green
- 1 onion, chopped
- 2 cloves garlic, minced
- olive or vegetable oil for sautéing
- 1 lb ground beef
- 1 container spagetti sauce
- 1 container 16 oz. cottage cheese or ricotta
- 4 oz mozzarella cheese
- 1 handful Parmesan cheese
Steps:
- Slice zucchini thinly. Divide into three portions.
- Saute the onion in oil until golden.
- Add the garlic and saute a minute or two. Set aside.
- Add the ground beef. Break it up and saute until no longer pink. Drain the fat if necessary.
- Add the onions, garlic and enough spaghetti sauce to make a thick mixture to the ground beef. Simmer 5 minutes.
- Line a pan with foil. Cover the bottom with spaghetti sauce.
- Put a layer of zucchini on the bottom.
- Put half of the beef mixture on top of that.
- Put half the cottage cheese and half the mozzarella cheese on top of that.
- Put the next layer of zucchini on top.
- Repeat with beef mixture and the rest of the cottage cheese and mozzarella.
- Finish off with the last layer of zucchini.
- Top with spaghetti sauce and a handful of Parmesan cheese.
- Cover with foil and bake for 45 minutes.
- Take off the foil, and bake another 10 minutes, or until bubbly.
- Let rest a few minutes before serving.
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