Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 15
Recipe by Cooking Light October 2001

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.

  • 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.

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

  • 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.

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

Nutrition Facts

210 calories; calories from fat 30%; fat 7.1g; saturated fat 3g; mono fat 2.8g; poly fat 0.5g; protein 20.9g; carbohydrates 14.8g; fiber 2.3g; cholesterol 69mg; iron 2.5mg; sodium 554mg; calcium 153mg.
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