Zucchini Lasagna

Once the zucchini sliced, place in a strainer and add about a teaspoon of salt.  Let this sit for 30 minutes to drain out water.

While it is sitting, combine the olive oil, garlic, salt, and rosemary in a small dish, set aside.

Using a medium skillet on medium-high heat, brown the turkey and drain if needed.

Add the turkey back to the skillet and mix in the onion and marinara, let it heat through and set aside.

Spray a 9x13 baking pan with cooking spray or olive oil spray.

Take each slice of zucchini and wipe it with a paper towel to squeeze out as much liquid as possible, place on the bottom of the dish, then brush with the olive oil mixture.  Repeat this for the rest of the zucchini.

Top the zucchini with a layer of the meat mixture, then half the cottage cheese and an even dash of Parmesan cheese, plus mozzarella cheese.

Repeat the layers and finish with another layer of zucchini.

On top of the last layer of zucchini, add in more fresh mozzarella.

Bake for 45 minutes until well done.

Once done, place on broil on low for 5 minutes to toast the mozzarella.

Remove and serve.