| Cuisine: American | Type: Casserole | Serves: 10 |
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Source:
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Reader submitted to Cooking Light |
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Attributes:
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Healthy |
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Comments:
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This is a healthy lasagne-like casserole. |
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Serving Suggestions:
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Ingredients:
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4 cups water 6 cups sliced zucchini (about 3 medium) 1 lb. lean ground round 2 garlic cloves, minced 2 cups spaghetti sauce (can use low-fat) 1/2 tsp. salt 1/2 tsp. dried basil 1/2 tsp. dried oregano 2 cups low-fat cottage cheese 1 tbs. dried parsley 2 large eggs, lightly beaten Cooking spray 1/2 cup dry breadcrumbs, divided 1-3/4 cups (3-1/2 oz.) preshredded part-skim mozzarella cheese, divided |
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Instructions:
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1. Preheat oven to 350°F. 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 1 minute. Remove from heat. 4. Combine the cottage cheese, parsley, and eggs in a medium bowl. 5. Arrange zucchini slides in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of the cottage cheese mixture over the 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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Related recipes:
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None |
2003-09-02