FOR THE SQUASH:
1 lb. yellow summer squash
1 lb. zucchini
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 cups tomato pasta sauce
3 cups fresh spinach, stems removed
FOR THE FILLING:
1 (16 oz.) container low-fat or non-fat cottage cheese
1 cup fresh basil
2 egg yolks (you can try egg whites or egg beaters but has a different flavor)
1/3 cup non fat (if you can find it) or low fat Parmesan cheese, divided use
2/3 cup seasoned ezekiel bread crumbs or ground oats, divided use
2 cups mozzarella, part-skim
Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). Coat two baking pans with nonstick cooking spray.
TO PREPARE THE SQUASH:
Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick. Spread squash and zucchini on pans in single layer and season with Italian seasoning and black pepper.
Bake for 25 minutes, turning over once halfway through baking. Remove from oven and set aside.
Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
TO PREPARE THE SAUCE:
In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce.
TO PREPARE THE FILLIING:
In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.
Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13x9x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.