Layered Beef & Zucchini Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This zucchini and ground beef casserole is layered like lasagna. Using low fat meat and cheeses makes this dish a much healthier choice. I also added about a tablespoon of Italian herb blend for a little extra punch. Ingredients:
4 c zucchini(thinly sliced) |
1 1/2 tsp salt |
2 tbl olive oil |
1/2 c onion (chopped) |
3 cloves garlic (minced) |
1 lb lean ground beef |
1/2 tsp oregano |
1/4 tsp pepper |
1 c whole grain rice (cooked) |
12 oz tomato sauce |
1 c fat free ricotta cheese |
3/4 c chedder cheese (low fat & shredded) |
1 egg |
Directions:
1. Toss zucchini with 3/4 tsp salt and let stand 20 mins. Drain
2. Spray lasagna type casserole dish with cooking spray.
3. Place half the zucchini in bottom of dish
4. Heat oil in skillet; saute' onion and garlic until tender
5. Add ground beef and cook until no longer pink
6. Drain of excess fat
7. Add oregano, pepper and 3/4 tsp salt to taste
8. Stir in rice and tomato sauce
9. Spread over zucchini in casserole
10. Combine ricotta with 1/2 chedder and egg
11. Spoon over meat mixture
12. Top with remaining zucchini slices
13. Pour remaining sauce over zucchini and sprinkle with remaining chedder
14. Bake in preheated 350 degree oven 20-25 minutes or until bubbly and cheese starts to brown.
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