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Layered Zucchini

Yield 10 servings

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

Nutrition Information

  • calories 210
  • caloriesfromfat 30 %
  • fat 7.1 g
  • satfat 3 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 20.9 g
  • carbohydrate 14.8 g
  • fiber 2.3 g
  • cholesterol 69 mg
  • iron 2.5 mg
  • sodium 554 mg
  • calcium 153 mg

How to Make It

  1. Preheat oven to 350°.

  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 for 1 minute. Remove from heat.

  4. Combine the cottage cheese, parsley, and eggs in a medium bowl.

  5. 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.

  6. Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.