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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 9 |
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Zucchini replaces pasta to reduce the total calorie count. Ingredients:
1 lb extra lean ground beef |
1 medium onion, finely chopped |
1 garlic clove, minced |
1 (15 ounce) can tomato sauce |
1 teaspoon salt |
1 teaspoon dried leaf basil |
1 teaspoon dried oregano leaves |
1/2 teaspoon dried leaf thyme |
1/2 teaspoon dried leaf marjoram |
1 1/2 cups dry curd cottage cheese |
1/2 cup grated parmesan cheese, divided |
1 egg |
4 medium zucchini |
2 tablespoons all-purpose flour, divided |
1 cup shredded mozzarella cheese, divided |
Directions:
1. In a large skillet, brown beef with onion and garlic; drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.
2. In a small bowl, combine cottage cheese, 1/2 of Parmesan cheese and egg; set aside.
3. Scrub zucchini; slice lengthwise into 1/8 inch thick slices. Preheat oven to 350°F.
4. Lightly oil a 13 x 9 inch baking dish. Layer 1/2 of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour. Top with 1/2 of cottage cheese mixture and 1/2 or meat mixture, then with 1/2 of mozzarella cheese.
5. Top with remaining zucchini; sprinkle with remaining flour. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese. Sprinkle remaining Parmesan cheese over top.
6. Bake, uncovered, 1 hour. Let stand 20 minutes before serving. Cut into 9 squares. Makes 9 servings.
7. New Ideas for Casseroles. . B. Ojakangas.
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