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1 lb lean ground beef

1/4 C chopped onion

1/2 t dried oregano

1/2 t dried basil

1/4 t salt

1/4 t pepper

1 can (15oz) tomato sauce

1 egg lightly beaten

1 C cottage cheese

4 medium zucchini

3 T all purpose flour

1 C shredded mozzarella

Zucchini Lasagna


  1. Preheat oven to 375. In a large skillet, cook and crumble ground beef with onion over medium heat until no longer pink, 5-7 minutes. Stir in the seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix eggs and cottage cheese.
  2. Trim ends of zucchini; cut lengthwise into 1/4″ thick slices. Layer half of the slices into a greased 13″x9″ baking dish; dust with half of the four. Top with cottage cheese mixture and half of the meat sauce mixture. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
  3. Bake covered until heated through bout 40 minutes. If desired sprinkle with additional cheese. Let stand for 10 minutes before serving.