This was so tasty! We are currently eating zucchini everything. Our garden is very very productive. This was super easy and really really good. And very fast since everything going into it was cooked. I was using leftover stuff from last time we did zucchini boats and did a 8x8. If I was making this non leftover style I'd definitely do a 9x13. It was so good and full of flavor. Hopefully I can recreate it next time.
9x13 recipe:
2 large zucchini sliced thin (about 1/8-1/4 inch thick)
garlic salt to sprinkle on zucchini
1 jar spaghetti sauce
1/2 lb cooked ground beef (I freeze mine in small bags)
1 16oz container cottage cheese
sprinkle in dried basil, dried parsley and oregano probably 1/2 tsp of each(I had fresh oregano could use dried)
2 cups shredded cheese (Leave 1 cup for top)
Directions:
Roast the zucchini in a skillet on each side until browned and tender. Sprinkle with some garlic salt
Spray the pan. Dump in 1/3 spaghetti sauce. Place zucchini noodles on top of sauce. Sprinkle 1/3 meat, some cheese. Lay more zoodles on top and put on half the cottage cheese cover with more zoodles. More sauce, meat, cheese and zoodles. The rest of the cottage cheese, more noodles and finally the reserved cup of cheese.
Bake at 400 for about 25-30 minutes until bubbling.
It's a little liquidy but you cook some of the excess water out of the zucchini when you roast them which was my thinking when I made this up. You can layer it however it works out. As it cools it still sets up a bit. Sprinkle some parmesan and extra herbs if you have them around and enjoy.
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