1. Slice our zucchini with a peeler into thin, as uniform as possible, slices. Salt them and wait for them to release their liquids. The salt helps with this, but be careful not to add too much, as the minced meat and cheeses will also contain salt.
2. Arrange about half of the zucchini slices in our baking dish, overlapping them so that each slice slightly embraces the next. This way, we cover the entire dish. Even small pieces help us better fill in any thinner spots.
3. Sauté the chicken mince with a little onion in olive oil (for two servings, two tablespoons of olive oil are sufficient). Add pepper, salt, and garlic powder to our mince and let it release its liquids. Then, deglaze with 100ml white wine and wait 1-2 minutes until it's absorbed.
4. Pour in the tomato juice and, while stirring, add a little more salt, pepper, and instead of sugar, I add one or two sweetener tablets. For aroma, I also add two fresh basil leaves. Once our mince is ready, use a little kitchen paper to dry our zucchini, both those in the dish and those set aside, from the water they released. Then, add the mince evenly over the zucchini in the baking dish, spreading it everywhere.
5. Prepare the cheese sauce by combining one egg, our cottage cheese, grated Parmesan, and Italian seasoning in a bowl. Mix everything together until it forms a smooth mixture, then pour it over the mince and spread it evenly. Next, sprinkle the remaining Parmesan on top, and then cover with a final layer of the remaining zucchini slices. Sprinkle with Parmesan one last time, and the dish is ready for the oven. Bake at 180 degrees Celsius for 30-40 minutes, until golden brown.
