I wanted all the veggies in this recipe. So in addition to the zucchini, I also added pepper and onion.

Here's my small batch zucchini lasagna:

1 small zucchini, thinly sliced

Cheese layer:
1/2 c cottage cheese
1 egg yolk
1/8 c Parmesan, shredded
1/4 c mozzarella, shredded
Italian seasoning
Fresh basil
Salt
Pepper

Meat layer:
1 tsp olive oil
1/4 lb ground beef
1/4 c onion, diced
1/4 c red bell pepper, diced
1 tsp garlic
Italian seasoning
Salt
Pepper
1 c marinara sauce

Additional cheese for the top

Slice zucchini thinly. Lay flat on paper towel and salt to bring out some moisture. In a bowl, mix all cheese ingredients together. Set aside. In pan on medium heat, saute ground beef in olive oil. After about 5 mins, add in pepper and onion. While that's cooking, flip your zucchini over and salt to reduce more moisture. Once the peppers and onions start to soften, add garlic and seasoning and cook for one minute. Reduce heat, add in marinara. Let cook for about 7-10 minutes. In small greased loaf pan, layer meat sauce, zucchini, cheese mixture until the top. You want the last layers to be zucchini and then sauce. Cook at 400 for 40 minutes. Top with additional cheese and cook another 5.

* pan is from @Fat Daddio's and the size is 5.5"x3.4"x2.25"

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