Makes 1 very generous portion!
100g butternut slices
about 200g home made marinara sauce (tomato, onion, veggie stock, Italian Herbs)
125g fat free cottage cheese mixed with parsley and a little bit of crushed garlic (if preferred)
50g zucchini ribbons
Layer all the ingredients in an ovenproof dish. The order I did it: first butternut, then marinara sauce, then cottage cheese mixture, zucchini ribbons, topped with more marinara sauce, seasoned with Italian Herb seasoning.
Bake at 160C for 40 min – test if butternut is soft.
Serve with garlic toast – low calorie bread spread with extra light margarine and a bit of crushed garlic and parsley. Toast in the oven, under the grill until toast is crispy and butter mix melted.