Amy Ann's Notes:
2 medium zucchini Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
thyme Ask a question about this ingredient
2 tablespoons tomato sauce, divided Ask a question about this ingredient
1/2 cup cottage cheese Ask a question about this ingredient
grated parmesan and romano cheese Ask a question about this ingredient
Peel and slice zucchini, cook in salted water until tender, and drain.
Ask a question about this stepIn a small casserole dish, place half of the cooked zucchini and sprinkle with salt, pepper and thyme.
Ask a question about this stepSpoon one tablespoon of tomato sauce and one tablespoon cottage cheese over zucchini.
Ask a question about this stepRepeat steps two and three, and top with grated parmesan and romano cheese.
Ask a question about this stepBake @ 350 degrees for 20 minutes or until cheese is light brown and bubbling.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
