Zucchini Lasagna

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.