Cooking World

This recipe may take some time to cook the dish, but it is worth it. It will be nice for people who want to grow thin, as zucchini and squash replaced pasta in this recipe.
Ingredients:
1 lb. zucchini
1 lb. squash
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil
Tips for cooking:
Preheat oven to 425 F.
Cover two baking pans with nonstick cooking spray.
Cut all squash and zucchini half-and-half; then, cut each half lengthwise into pieces about 1/4 inch thick.
Spread squash and zucchini on pans in one layer and add Italian seasoning.
Bake it for 25 minutes, turn over once through baking.
Take out from the oven and set aside. Lower oven temperature to 375 F.
In a large pan heat pasta sauce over medium-high heat. Then add spinach into the pasta sauce.
Combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend all ingredients until they are well mixed and smooth.
Splash 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Put half of the zucchini and squash slices on the bottom of the dish. Next, cover squash and zucchini slices with cottage cheese mixture. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Add the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Add mozzarella cheese also over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake all this at 375 F for about 35 minutes. Cheese should be browned and bubbling. Let it stand for 10 to 25 minutes before serving.
You can also add other vegetables to the sauce, for example, onions and red pepper.