Ingredients
2 medium zucchini
1 medium eggplant
Kosher salt
16 ounces good-quality tomato-based pasta sauce (2 cups)
1 medium red onion, diced
1 red bell pepper, diced
16 ounces low-fat cottage cheese (1%)
2 large eggs 8 ounces part-skim shredded mozzarella cheese (about 2 cups) For serving: Parmesan cheese, freshly chopped herbs (basil or parsley)
Instructions
1. Slice zucchini and eggplant lengthwise into thin strips. Sprinkle with salt and let sit for 15 minutes to drain excess moisture. Pat dry.
2. Grill or broil the vegetable slices until lightly browned (optional).
3. Coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup of tomato sauce on the bottom.
4. In a bowl, mix cottage cheese and eggs.
5. Layer in the crock pot: eggplant noodles, cottage cheese mix, bell peppers, onions, mozzarella, and tomato sauce. Repeat with zucchini and finish with remaining ingredients.
6. Cover and cook on high for 2-3 hours until eggplant is tender. Let stand for 30 minutes to absorb excess liquid.
7. Serve with Parmesan cheese and herbs on top.
PREP TIME & NUTRITION:
Prep Time: 30 minutes, Servings: 6, Calories: 273, Net Carbs: 22g, Fats: 12g, Protein: 23g