Ingredients: |
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
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Directions: |
Directions:Preheat oven to 350°.
Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
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.
Combine the cottage cheese, parsley, and eggs in a medium bowl.
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.
Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts. |