Ingredient !
1 medium Country Style Loaf
2 Zucchinis,
1 red Bell Pepper, roasted, skinned and seeded
220 gram mushrooms, sliced
225 gram spinach
1 tomato, sliced
250 gram 1% cottage cheese
Oregano, Salt and Pepper
Preparation !
Slice off the top third of the loaf and remove the inside of both the top and bottom parts. Go as thin as you can without damaging the crust. You will be using about half of the inside. You can use the rest to make breadcrumbs for another time.
Preheat the oven on broil and align the zucchini slices on a metal sheet (or a piece of aluminium foil). Salt and pepper to taste and cook under the broiler, turning the slices once, until tender, about 2-3 minutes per side.
Meanwhile, brown the mushrooms in a frying pan, with a little bit of salt, pepper and oregano. When cooked, reserve and use the same pan to wilt the spinach.
Arrange half of the zucchinis at the base of the loaf then add the roasted pepper to form a nice layer and top with a few pieces of the reserved bread crumb. This will help absorb some of the moisture and avoid getting a soggy bottom.
Now time to add the spinach, top with half the cottage cheese, dash of pepper, oregano, then mushrooms.
Add the remaining zucchini slices, a little bit more bread crumb, the rest of the cottage cheese, again, pepper and oregano, then finish with your tomato slices.
Wrap in aluminium foil and refrigerate for 24 hours.