Cut the zucchini into thin strips with a potato peeler or knife. Mix the cottage cheese and egg in a bowl, stir with a pinch of black pepper.
Cut the mozzarella into pieces, grate the cheese coarsely. Heat oil in a pan and braise the finely chopped onions, add the mince, salt and black pepper.
Stir to crumble it to bits, pour in the blended tomatoes without their skins and boil 10-15 min. on moderate heat. Sprinkle with thyme, basil, garlic cloves and finely chopped fresh parsley.
Pour a little of the tomato sauce in a tray, arrange the strips of zucchini, the cottage cheese with egg on top and pieces of mozzarella. Pour in a little more sauce, arrange another layer of zucchini and finish off with sauce again.
Pour 2/3 cup (150 ml) water into the pan to break up the sauce in it and pour it into the tray. Bake in a preheated 356°F (180 °C) oven for 40 min.
Take it out, sprinkle with the grated cheese and return to the oven for another 5 min. for the cheese to melt.
Take it out to cool a bit and have at it - it tastes fantastic, try it!
The recipe is from the blog of Lucy Evtimova.