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FROM THE
alt.support.diet.low-carb
COOKBOOK

Zucchini Lasagna from Gingersnap

3 medium zucchini
2 tablespoons water
1 lb. bulk pork sausage
Low carb spaghetti sauce  (26 1/2 oz. can)
Cooking spray
1 (8 oz.) package shredded four-cheese mix or 2 cups of any shredded cheese mixture

Cut zucchini crosswise into 1/8-inch-thick slices ( about 4 cups), and place in microwave-safe baking dish.  Add water to zucchini; cover dish with plastic wrap, turning back one corner to vent.  Microwave on HIGH 4 to 5 minutes or until just tender. Drain.

While zucchini cooks, brown sausage in large skillet, over medium heat, stirring to crumble meat.  Drain and set aside

Coat a 2-quart microwave-safe baking dish with cooking spray. Layer one-third of zucchini in bottom of dish. Top with one-third of spaghetti sauce and one-third of cheese.  Repeat layers twice, ending with cheese.  Cover and microwave on HIGH 4 minutes or until cheese begins to melt.  Makes 4 servings.