With our harvest of zucchini from the garden we had a couple super huge ones that I wanted to do something fun with. Lasagna sounded good for dinner, why not combine the two?!?
I was able to make an extra one for a freezer meal. Something we learned is that it needs a lot longer to cook than I thought it would. When you make this recipe I recommend having plenty of time for it to cook. Even low and slow in a crockpot would probably work!
- 2 large zucchini's
- 4 c. cottage cheese
- 4 eggs
- 2 T seasoning of choice (I used Italian seasoning)
- 1 c. parmesan cheese
- 2# ground beef
- 1 c. Thrive Life sausage crumbles
- 3 T garlic- minced
- 3 jars of spaghetti sauce
- seasonings of choice
- Mozzarella cheese for topping (optional)
Cut the zucchini's in half length wise. Spoon out the middle area (just the seeds and stringy parts). Place into a glass casserole pan. (because this has a sauce you don't want it on a cookie sheet or the sauce will make a mess)
Mix everything together to make the stuffing and spoon into each zucchini.
Cook the ground beef until brown. Add in the garlic, sausage crumbles, seasonings and sauce. Spoon over the zucchini's.
Cover with aluminum foil. Bake at 350 degrees for at least 2 hours or until the zucchini is fully cooked. Remove the aluminum foil and top with mozzarella cheese the last 15-20 minutes to brown.