Yield: 10 servings Prep: 20 minutes Bake: 50 minutes

Since this dish serves 10 we can usually have another complete meal later in the week. Add a side salad and  sliced baguette to this delicious dish for a complete meal.


4 cups water
6 cups sliced zucchini (about 3 medium)
1 pound ground round
2 garlic cloves, minced
2 cups low-fat spaghetti sauce (such as Muir Glen Organic)
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
2 cups fat-free cottage cheese
1 tablespoon dried parsley
2 large eggs, lightly beaten
Cooking spray
½ cup dry breadcrumbs
1 ¾ cups (3 ½ ounces) preshredded part-skim mozzarella cheese, divided

 

1. Preheat oven to 350 degrees.
2. Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
3. Place beef and garlic in a large non-stick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in spaghetti sauce, salt, basil, and oregano; cook 1 minute. Remove from heat.
4. Combine cottage cheese, parsley, and eggs in a medium bowl.
5. Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle zucchini with half of breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of meat mixture and 1 cup mozzarella. Repeat layers with remaining breadcrumbs, cottage cheese mixture, and meat mixture. Bake at 350 degrees for 40 minutes.
6. Sprinkle with ¾ cup mozzarella, and bake an additional 5 minutes or until cheese melts.

 

1 serving =
Fat 7.1g
Carbs 14.8g
Protein 20.9g
Fiber 2.3g

Cooking Light Annual Recipes 2002 page 302