Yield
12–15 servings
Category
Course
Preparation Method
Sources
Ingredients
2 tablespoons salted butter
4 medium-size zucchini, cut crosswise into 1/4-inch-thick slices
2 teaspoons kosher or sea salt, divided
1 medium-size yellow onion, diced
2 tablespoons chopped fresh basil
4 garlic cloves, minced
2 tablespoons olive oil
6 large eggs
2 pounds small-curd cottage cheese
3/4 cup freshly grated Parmesan cheese
2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup minced fresh parsley
1/2 teaspoon freshly ground black pepper
4-1/2 cups tomato sauce
3/4 cup breadcrumbs
3/4 pound fresh mozzarella cheese, thinly sliced
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