Categories: Vegetables
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
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Preheat oven to 350°.
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Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
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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.
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Combine the cottage cheese, parsley, and eggs in a medium bowl.
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Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray.
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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.
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Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.