Zucchini-Beef Parmigiana

recipe

Yield:

6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 172
Caloriesfromfat 27 %
Fat 5.2 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.6 g
Carbohydrate 19 g
Fiber 0.0 g
Cholesterol 28 mg
Iron 0.0 mg
Sodium 283 mg
Calcium 0.0 mg

Ingredients

1/2 pound ground round
1 3/4 cups chopped onion
1 large clove garlic, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1/3 cup dry white wine
3 tablespoons no-salt-added tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium zucchini (about 2 1/2 pounds)
Olive oil-flavored vegetable cooking spray
1/4 cup plus 2 tablespoons grated fat-free Parmesan cheese, divided

Preparation

Combine beef, onion, and garlic in a skillet; cook over medium heat until browned, stirring well. Add tomatoes and next 7 ingredients, stirring well. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 20 minutes or until sauce is reduced to 4 cups, stirring occasionally.

Cut zucchini in half crosswise; cut each half into 5 lengthwise slices. Coat with spray; place on baking sheets. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes on each side.

Spoon 1 1/3 cups sauce in a 13- x 9- x 2-inch baking dish. Place half of zucchini slices over sauce, overlapping slightly. Spoon 1 1/3 cups sauce over zucchini; sprinkle with 2 tablespoons cheese. Place remaining zucchini over cheese; top with remaining 1 1/3 cups sauce, and sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, at 350° for 25 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.

Note:

Oxmoor House Cooking Light Collection

January 1995
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