This is a quick easy dish to make if you need to use up the last of the summer zucchinis. With this dish you could use store bought pesto and marinara sauce or you can make your own. For the marinara sauce I used this one. If you make homemade there will be leftover sauce that can be frozen for another use.
2 large zucchinis, sliced 1/4 inch thick- first cut the ends off to carefully slice lengthwise
Extra Virgin Olive Oil
4 cups chopped swiss chard
1 cup cottage cheese - we use lactose free
1/2 cup grated Parmesan cheese
6 big Tblsp. pesto
1 egg - whisk well
Salt and pepper to taste
gluten free bread crumbs
grated Parmesan cheese
Heat up a frying pan on low medium heat with a good drizzle of EVOO. Add the chopped swiss chard, and saute until tender, about 8 minutes, then transfer to a bowl to cool.
Add more EVOO to the pan and turn the heat to medium. Add in batches the sliced zucchini lightly browning each side about 2 1/2 min. per side, and transfer to a plate. While doing this heat up the marinara on a low simmer.
Then add the cottage cheese, beaten egg, pesto, 1/2 cup grated Parmesan cheese, salt and pepper to the swiss chard mixing well. To a casserole dish, spread a layer of marinara sauce and top with a few zucchini slices. Then add a layer of the swiss chard/cottage cheese mixture, a handful of gluten free bread crumbs, and a sprinkling of Parmesan cheese. Repeat the layers using up all of the zucchini finishing with the bread crumbs and Parmesan cheese.
Preheat the oven to 350 degrees, bake uncovered about 30-40 min. until bubbly and golden.