I love this time of year! This is when my garden really starts to hit it’s stride. One of my garden favorites is zucchini and I use it in as many dishes as I can.

This year I have four plants and, so far, they are all producing.
I am bringing in about three to four zucchini a day.
It’s time to get cookin’!

Layered zucchini reminds me of lasagna a little bit.
Instead of the noodles, you use zucchini.

Layered Zucchini:

Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will need a large saucepan.
You will also need a colander, a small bowl, and a skillet.
To bake, you will need a greased 8″ square pan.

6 cups sliced zucchini- 3 or 4 medium/small, 5 or 6 small, OR 1 large
1/2 pound ground turkey OR ground beef
1 cup spaghetti OR tomato sauce
1 teaspoon salt
1/4 teaspoon dried oregano OR 1/2 teaspoon fresh chopped
1/4 teaspoon dried basil leaves OR 1/2 teaspoon fresh chopped
1/4 teaspoon garlic powder
1 cup cottage cheese
1 egg
1 Tablespoon dried parsley flakes
1/4 cup ground flax OR dry bread crumbs
1 cup shredded mozzarella cheese   

After you have sliced 6 cups of zucchini, partially fill a large saucepan with water and salt it. Bring the water to a boil and add the zucchini. Cook for 5 minutes. Any longer and the zucchini will be too soft.
Drain. Cool.
Crown and crumble the ground turkey in your skillet. Stir in the tomato sauce, oregano, basil, salt, and garlic powder. Set aside.
In a small bowl, mix the egg, cottage cheese, and parsley.
Get your baking pan and layer half of the zucchini in it.
Sprinkle with half of the ground flax
Cover that with half of the cottage cheese mixture, half the ground turkey mixture, and half of the mozzarella.
Repeat, except do not add the rest of the mozzarella yet.
Put in the preheated oven and bake for 25 minutes.
Take out and sprinkle with the mozzarella and put back in the oven for a few minutes- just to melt the cheese.

This makes enough for 4 or 5 people.

You can buy flax seeds or already ground seeds.
Have a great day!