Ingredients
| 5 |
cups sliced zucchini |
| 1 |
lb lean ground beef (I used bison) |
| 3 |
garlic cloves, minced |
| 2 1/2 |
cups tomato sauce (Muir Glen Organic Spicy Tomato) |
| 1/2 |
tsp dried italian seasoning |
| 1/2 |
tsp dried oregano |
| 1/2 |
cup fresh basil leaves |
| 1 |
cup 1% Cottage Cheese |
| 1 1/8 |
cup Nonfat cottage cheese |
| 1 |
large egg |
| 1/4 |
cup Egg Beaters |
| 3 |
cups fresh spinach, blanched & chopped |
| 3/8 |
cup bread crumbs (whole wheat) |
| 1 7/8 |
cup shredded mozzarella |
Directions
- Preheat oven to 350.
- Boila large pot of water. Blanch spinach in a colander until just wilted. Then add sliced zucchini and boil 3 minutes until crisp-tender. Drain and rinse to cool.
- Brown ground beef or bison. Add garlic and saute two minutes more. Add spaghetti sauce, basil, italian seasoning, and oregano. Remove from stove.
- Combine cottage cheeses, egg, Egg Beaters, and chopped blanched spinach in a medium bowl.
- In a 9 X 13 pan coated with cooking spray, arrange one layer of zuke slices. Sprinkle w/ 1/8 cup bread crumbs. Spread 1/3 of cottage cheese mixture over, then 1/3 meat and sauce mixture, then 1/3 of mozzarella. Make two more layers, reserving the last 1/3 of the mozzarella until last 5 minutes of cook time.
- Bake at 350 for 40 minutes, sprinkle w/ remaining mozzarella and bake additional 5 minutes or until cheese melts.
Categories
Main Dish
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