Hey everyone! Haven't added anything in awhile. That's because I've been busy.......not cooking! Took a couple of long vacations and got lazy. But here's a good one to try. It came out DELISH!! I took the recipe from Clean Eating - August/September issue.
Serves 4
Total time: 1 hour
- 1 1-lb eggplant, cut into 1/2-inch-thick rounds
- 1 zucchini, cut into 1/2-inch-thick rounds
- 1 yellow squash, cut into 1/2-inch-thick rounds
- 1 tsp extra-virgin olive oil
- 1/2 large yellow onion, chopped
- 4 cloves garlic, chopped
- 11/2 cups 2% small-curd cottage cheese
- 2 tsp dried oregano
- Olive oil cooking spray
- 6 oz shredded part-skim mozzarella
- Fresh basil for garnish, optional
ONE: Preheat oven to 375F. Line 2 baking sheets with parchment paper and spread eggplant, zucchini, and squash out in a single layer on sheets, leaving a slight space between each round. Bake for 30 minutes; remove from oven and set aside.
TWO: In a large nonstick skillet, heat oil on medium for 1 minute. Add onion and cook, stirring often, for 5 minutes or until translucent. Add garlic and cook for an additional 2 minutes. Remove from heat and stir in cottage cheese and oregano.
THREE: Lightly coat an 11x7 inch baking dish with cooking spray. Line bottom of dish with zucchini and squash, using all rounds and overlapping them so dish is completely covered. Top with cottage cheese mixture. Arrange eggplant over cottage cheese in overlapping rows, then top with mozzarella. Bake at 375F for 30 minutes or until cheese is golden and bubbling. Serve immediately, garnishing with basil, if desired.
YUM!
