Zucchini Lasagna
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Ingredients
- 1 pound lean ground beef (90% lean)
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) tomato sauce
- 1 large egg, lightly beaten
- 1 cup 2% cottage cheese
- 4 medium zucchini (about 1-3/4 pounds)
- 3 tablespoons all-purpose flour
- 1 cup shredded part-skim mozzarella cheese
- Additional shredded mozzarella cheese, optional
