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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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) |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
2 cups fat-free cottage cheese |
1 tablespoon dried parsley |
2 large eggs, lightly beaten |
cooking spray |
1/2 cup dry breadcrumbs, divided |
1 3/4 cups (3 1/2 ounces) preshredded part-skim mozzarella cheese, divided |
Directions:
1. Preheat oven to 350°.
2. Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
3. Place the beef and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
4. Combine the cottage cheese, parsley, and eggs in a medium bowl.
5. Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350° for 40 minutes.
6. Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.
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