In a skillet over medium heat, sauté the beef, onions and garlic.
When the beef is fully cooked, about 10-12 minutes, pour in the tomatoes. Continue to
cook over medium heat until boiling, then lower the heat and cover. Simmer for 10
minutes, then uncover and add the parsley, salt and pepper. Cover the skillet and simmer
another 10 minutes.
3
Slice the zucchini lengthwise into thin strips and lay on a paper
towel to absorb some of the water. In a blender, puree the cottage cheese until smooth,
approximately 5-7 seconds on high. Lightly coat a deep oven safe dish with the olive oil.
4
Lay the zucchini strips at the bottom of the dish, cover with the meat sauce, then the
cottage cheese. Continue to add layers in the same order until the zucchini is gone.
Cover the dish with aluminum foil and place in the oven.
5
Bake 15 minutes, remove foil
and bake another 10 minutes. Before serving, let the dish stand and cool at least 5
minutes.
