Zucchini Lasagna

 

Ingredients:

3 large zucchini

1 ¾ t. kosher salt

2 T. olive oil

1 (20-ounce) package cremini mushrooms, sliced

2 garlic cloves, minced

¾ t. ground black pepper

15 oz. spinach, rinsed and drained

3 C. cottage cheese

2 T. flat-leaf parsley, finely chopped

6 fresh basil leaves, cut in chiffonade

2 large eggs, beaten

1 C. freshly grated parmesan cheese

1 (32-ounce) jar marinara sauce

4 C. shredded low-moisture mozzarella

Directions:

1. Preheat the oven to 350°F.
2. Trim the ends of the zucchini. Carefully slice the zucchini lengthwise into thin strips, about ⅛- to ¼-inch thick. 
3. Place the slices on a paper towel-lined baking sheet and season with 1 teaspoon salt. Allow to sit 10 minutes before patting dry.
4. Remove the paper towels, drizzle the zucchini with 1 tablespoon of the olive oil, and roast until just tender, about 10 minutes.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. 
6. Add the mushrooms and sauté until lightly browned, about 10 minutes. 
7. Stir in the garlic. Add ¼ teaspoon of the pepper, ½ teaspoon of the salt, and the spinach, a handful at a time; cook, stirring, until the liquid evaporates, 3 to 5 minutes. Remove from the heat and set aside.
8. In a medium bowl, combine the cottage cheese, parsley, basil, eggs, ½ cup of the parmesan, and the remaining ½ teaspoon pepper and ¼ teaspoon salt; stir well.
9. To assemble the lasagna, spread a third of the mushroom mixture over the bottom of a 13x9-inch baking dish. 
10. Spoon about 1¼ cups of the marinara sauce on top. 
11. Arrange half of the zucchini strips over the top, carefully overlapping the edges. 
12. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. 
13. Sprinkle with half of the mozzarella. 
14. Repeat the layers once. 
15. Top with the remaining mushroom mixture. Dollop on a final layer of the remaining marinara.
16. Sprinkle the top of the lasagna with the remaining ½ cup parmesan. 
17. Bake until the lasagna is hot and bubbly, 40 to 45 minutes. 
18. Allow to stand for approximately 30 minutes before cutting into squares.

Moist & Tender Chicken Breasts

 

Ingredients:

Boneless, skinless chicken breasts

Salt

Freshly ground pepper

Olive oil

Directions:

1. Pound the chicken to an even thickness.
2. Season with salt and pepper on both sides.
3. Set a large sauté pan over medium-high heat and heat until hot. 
4. Coat the pan evenly with approximately 1 tablespoon of olive oil.
5. Place chicken breasts into the pan in a single layer.
6. Cook for about 1 minute, untouched, just until the underside develops some pale golden color, but not deep browning.
7. Turn each breast over and lower the heat immediately to low.
8. Cover the pan tightly with a lid and simmer for 10 minutes.  Note:  It is important to keep the steam trapped in the pan.
9. After 10 minutes, turn off the heat and move the pan off a hot burner on electric stoves, but do not remove the lid. Leave the chicken, covered, for another 10 minutes to finish cooking with residual heat.
10. After another 10 minutes, remove the lid.  Chicken should be 165°F at this point.
11. Let chicken rest for a few minutes before serving.