Low carb? Oh yeah!
- 2 medium zucchini
- 1 medium eggplant
- Kosher salt
- 16 ounces (2 cups) good-quality store-bought tomato-based pasta sauce
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 16 ounces low-fat cottage cheese (not skim—1%)
- 2 large eggs
- 8 ounces part-skim shredded mozzarella or provolone cheese, divided-about 2 cups
- For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley
Do It And How 