Layered Zucchini

Photo: plewis74

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 20.9g
  • Carbohydrate: 14.8g
  • Fiber: 2.3g
  • Cholesterol: 69mg
  • Iron: 2.5mg
  • Sodium: 554mg
  • Calcium: 153mg

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

Preparation

  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.
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