Serves – 4
- 2 cups – Zucchini, peeled, sliced
- 1/2 onion, chopped (or Shallot – optional)
- 1 Tbsp – Olive Oil
- 1 clove – Garlic, minced
- 1/2 tsp – red pepper flakes
- 3 eggs, beaten
- 1 cup – cottage cheese
- 1 tsp – salt
- 1/2 tsp – black pepper
- 1 cup – mozzarella, shredded
- Pizza Sauce:
- 1x 28 oz can – Tomato Sauce
- 1 Tbsp – dried parsley
- 1/2 tsp – dried basil
- 1 tsp – oregano
- 1 clove – garlic, minced
Preheat oven to 375°F. Using a saute pan at medium heat, stir the olive oil, onions, zucchini, garlic and red pepper until just tender. Pre-grease sides and bottom of an oven-safe casserole dish. Place mixture in the casserole dish.
In a separate bowl, mix the eggs. Then stir in the cottage cheese, salt and pepper to blend. Pour this mixture over the onions-zucchini mix in the casserole dish.
Cover the mixture with mozzarella cheese over the top. Bake at 375°F for 35 minutes
While the zucchini mixture bakes, add the pizza sauce ingredients in sauce pan over medium high heat – tomato sauce, parsley, basil, oregano, garlic. Bring to a boil, then simmer for 15 minutes. When the zucchini casserole is baked, let cool for 5 minutes before serving as squares. Pour the pizza sauce over the squares when serving.