2 lbs ground chicken, turkey and/or beef
1 small yellow or white onion (have omitted in the past and comes out just as good), chopped fine
3 minced cloves of garlic (substituted ground garlic today and didn't notice a difference)
1 Jar of Liberated® Pizza Pasta Sauce
1 (7.5 oz.) package of Dry Curd Cottage Cheese (DCCC), I use Friendship Dairies brand (link: where to buy)
8 leaves +/- one or 2 of fresh basil, chiffonade
1/4 c grated parmesan
2 c SCD approved cheese, mixed (I used Kerry Gold, Dubliner Cheddar and Monterey Jack in this recipe)
1 lg. zucchini sliced length-wise, seeds removed if using a large zucchini
Prepare: Preheat oven 350 degrees
Brown meat, add onion and garlic, drain fat. Add jar of Pizza Pasta Sauce and bring to a simmer. Turn off heat. In a separate bowl, combine DCCC, half of parmesan cheese, egg and basil. Stir well and set aside.
Using a casserole dish, spread prepared red sauce mixture on the bottom, followed by a layer of sliced zucchini noodles. Next, dot some dollops of DCCC mixture over the noodles and sprinkle a little cheddar cheese mix over that. Zucchini noodles, sauce and cheddar cheese mix, noodles, DCCC and cheese mix, noodles...yadda, yadda, yadda until you reach the top of the dish. Top with a nice layer of sauce and cheddar cheese mixture. Cover with foil, loose but tight on the sides so cheese doesn't stick to the foil. Pop in the oven for 50 mins. When timer goes off, remove foil and sprinkle remaining parmesan cheese on top and place back in the oven for last 10 mins. Remove from oven and let settle for at least 10 mins.
Madeline, 11, is not a red sauce kinda girl, but this recipe passed the test. The more the layers the better; gives it better stability. And don’t skimp on the cheese!