Zucchini lasagna

Ingredients for 2 servings:

• 1 m.-large zucchini
• ½ pointed pepper
• 1 onion(s)
• 250 g cottage cheese or cream cheese
• 150 g sour cream
• 1 can/n tomatoes, chopped
• some parsley
• salt and pepper
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Zucchini casserole – very low-calorie version

Cut the zucchini into slices about 3 mm thick and pre-cook them slightly, or microwave them for a minute to soften them. Sauté the onion in a little oil and add the tomatoes and bell peppers. Mix the cottage cheese or cream cheese and the sour cream, and season with parsley, salt, and pepper. Arrange the zucchini in an ovenproof dish, then pour the vegetable sauce over it, followed by the sour cream mixture. Repeat until all ingredients are used up. The sour cream mixture should be the top layer. If desired, you can add Parmesan cheese, tomatoes, olives, processed cheese, etc., to the top. Bake the zucchini lasagna in a hot oven at 190°C (top/bottom heat) for about 30 minutes.