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

Preparation

Preheat oven to 350°.

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.

Nutritional Information

Calories:

210 (30% from fat)

Fat:

7.1g (sat 3g,mono 2.8g,poly 0.5g)

Protein:

20.9g

Carbohydrate:

14.8g

Fiber:

2.3g

Cholesterol:

69mg

Iron:

2.5mg

Sodium:

554mg

Calcium:

153mg