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Zucchini-Beef Parmigiana

Yield 6 servings.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

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