Zucchini Lasagna

2 medium zucchini, peeled and sliced
Salt & Pepper
Thyme
2 Tablespoons tomato sauce, divided
½ cup cottage cheese
Grated Parmesan or Romano cheese

Cook zucchini in salted water to cover until tender. Drain. Place ½ the cooked zucchini is a small oven proof casserole. Sprinkle with salt, pepper and a little thyme. Spoon over the squash 1 Tablespoon tomato sauce and the cottage cheese. Repeat zucchini, seasonings and tomato sauce. Top with grated cheese. Bake uncovered at 350 degrees for 20 minutes or until bubbling.

Serves 2.