Zucchini Matzo Lasagna

2 pounds medium zucchini

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil

1 cup finely chopped yellow onion

2 teaspoons minced garlic

1/3 cup packed fresh dill, chopped, plus extra chopped dill to garnish

16-ounce container cottage cheese

2 cups whole milk

3 large eggs

1 tablespoon lemon zest

8 ounces cream cheese

6 ounces feta cheese, crumbled, divided

6 matzo sheets (6- to 7-inch squares)

Heat the oven to 400 degrees. Coat a 13-by-9-inch baking dish with cooking spray.

Trim off and discard the ends of the zucchini. In a food processor fitted with the grating disk, coarsely grate the zucchini. Transfer the zucchini to a strainer and toss with 1½ teaspoons salt. Let drain over the sink or a bowl for 15 minutes. Set the food processor, unwashed, aside to puree the sauce in. After the zucchini has drained, using your hands and working with small handfuls, squeeze out as much moisture from it as possible.

In a large skillet over medium, heat the oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the zucchini and cook, stirring, for 2 minutes. Remove from the heat and stir in the 1/3 cup dill. Season with black pepper.

Fit the food processor with the regular cutting blade. In it, combine the cottage cheese, milk, eggs and lemon zest. Process until smooth. Set aside 2 cups of the mixture, then add the cream cheese to the mixture remaining in the processor. Process until smooth, then pour the mixture into the zucchini mixture along with 1 cup of the feta. Stir well, then set aside.

Stack the matzos in a deep dish (such as a square baking pan) and pour the reserved cottage cheese mixture over them. Let stand for 15 minutes, rotating the crackers every so often so they get evenly soaked.

Arrange 2 of the soaked matzos in a single layer in the prepared baking dish. Top with half of the zucchini filling, spreading it evenly. Cover with 2 more matzos, then the remaining filling. Top with a final layer of matzo. Scoop any remaining filling from the bowl that the matzos were soaked in and spread it over the final matzo layer. Sprinkle with the remaining feta.

Bake on the oven's middle shelf until golden, 30 to 35 minutes. Let stand for 15 minutes before cutting and serving.

Start to finish: 1½ hours (1 hour active)

Serves 8

Nutrition information per serving: 420 calories; 230 calories from fat (55 percent of total calories); 26 g fat (13 g saturated; 0 g trans fats); 145 mg cholesterol; 680 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g sugar; 19 g protein.

Sara Moulton