Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: About 6 servings
Ingredients
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2 1⁄2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
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1⁄2 lb lean ground beef (I use 1 lb.)
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1⁄4 cup onion, chopped
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2 small tomatoes, cut up
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1 (6 ounce) can tomato paste
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1 garlic clove, minced
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1⁄2 teaspoon dried oregano
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1⁄2 teaspoon dried basil
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1⁄4 teaspoon dried thyme
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1⁄4 cup water
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1⁄8 teaspoon pepper
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1 egg
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3⁄4 cup low fat cottage cheese (or low fat or fat free ricotta)
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1⁄2 cup mozzarella cheese, shredded (I use 8 oz. divided)
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1 teaspoon flour
Directions:
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Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
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Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
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In small bowl slightly beat egg.
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Add cottage cheese, half of shredded cheese and flour.
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In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
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Bake uncovered at 375 degrees F for 30 minutes.
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Sprinkle with remaining cheese. Bake 10 minutes longer.
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Let stand 10 minutes before serving.