Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

Gluten free and keto-friendly need not equate flavorless. This zucchini lasagna is so flavorful, you may have a difficult time sharing.

SERVES 8

• 5 medium-large zucchini
• kosher salt and black pepper, to taste
• ¼ cup Parmesan cheese, plus more for sprinkling
• 1 lb (450 g) small-curd cottage cheese
• 3 cups shredded mozzarella cheese, plus more for sprinkling
• 1 egg (optional)
• 2 cubes frozen sautéed onions
• 3 cloves garlic, crushed
• 2 cubes frozen basil (or 2 Tbsp dried basil)
• 1 26-oz (740 gram)  jar marinara sauce
• ¼ tsp salt
• ¼ tsp black pepper

Preheat oven to broil. Line a baking sheet with parchment paper.

Cut off top and bottom of the zucchinis. Peel and slice each zucchini lengthwise into 4–5 slices. Lay the slices on the prepared baking sheet. Sprinkle both sides with kosher salt. Allow to sit 5–8 minutes. Wipe the moisture off the slices.

Sprinkle zucchini slices with kosher salt, pepper, and some Parmesan cheese. Broil on the center rack of your oven for 5 minutes. Remove from oven, turn slices over, return to oven, and broil 3 more minutes. Set aside.

Lower oven heat to 375°F (190°C).

In a medium bowl, combine cottage cheese, 3 cups mozzarella, and ¼ cup Parmesan, along with the egg if desired. Add onion, garlic, and basil. Mix well.

Spray a 9x13-inch (20x30-cm) baking pan with cooking spray.

Line the bottom of the pan with zucchini slices. Spread half the cheese mixture over the zucchini slices. Pour half the marinara over the cheese mixture. Repeat layering. Sprinkle the top with additional shredded cheese and Parmesan. Place in oven and bake uncovered for 40 minutes.

Raise oven heat to broil and broil for 2–3 minutes. Serve warm.

(Originally featured in Family Table, Issue 741)