Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers.
My adjustments:
1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven.
2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.
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