During the summer I find it easier to sneak those wretched vegetables into food Steve will eat. This is a variation of an earlier recipe. It was originally stuffed and rolled in lasagna noddles. This time I layered it and baked it.
1 large zucchini cut length-wise and chopped
1 jar roasted red peppers (reserve a little less than half the jar to make a sauce)
6 lasagna noddles cooked and drained
1 pint cottage cheese
1 small onion
While noodles work heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini and onion. Cook for about 6 minutes or until tender and beginning to turn transparent. Mix cottage cheese and 3/4 C chopped red peppers in a large bowl. When the zucchini is done add it to the cheese mixture. Take the reserved red peppers and put it in a blender or food processor to make a sauce.
Layer the noddles in an 8x8 baking dish. Place half of the cheese mixture on top of the first layer of noddles. Place another layer of noddles, then cheese mixture, finish with the pepper sauce. Dollop it around and spread it for even coverage, it will be a very think layer. bake at 350 for 30 mins.
This is a great summer time dinner. It's light and tasty. I almost hate recipes like this cause I find myself stuffing my face more than usual.