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zucchini lasagne |
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Zucchini Lasagne2 medium zucchini, peeled and sliced Salt and pepper Thyme 2 tablespoons tomato sauce, divided 1/2 cup cottage cheese Grated Parmesan or Romano cheese Cook zucchini in salted water to cover until tender. Drain. Place 1/2 the cooked zucchini in a small ovenproof casserole. Sprinkle with salt, pepper and a little thyme. Spoon over the squash 1 tablespoon tomato sauce and the cottage cheese. Repeat zucchini, seasonings and tomato sauce. Top with grated cheese. Bake uncovered at 350 degrees F for 20 minutes or until bubbling. Serves 2. |
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