Layered Zucchini

I used my Roasted Red Pepper Pasta Sauce for this and toasted bread crumbs. This shaves off calories, fat and sodium. If you use Oroweat Double Fiber Bread than you will also increase protein and fiber while decreasing carbohydrates and calories.

To richen the flavor try using fresh basil, oregano and parsley instead of dried. Be sure and double the amount called for if doing so.

Yield: 10 servings

4 cups water

6 cups sliced zucchini (about 3 medium)

1 lb. ground round

2 cloves garlic, minced

2 cups low-fat spaghetti sauce

1/2 tsp. salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

2 cups fat-free cottage cheese

1 tbsp. dried parsley

2 large eggs, lightly beaten

cooking spray

1/2 cup dry breadcrumbs, divided

1 3/4 cups (3.5 oz.) pre-shredded park-skim mozzarella cheese, divided

  1. Preheat oven to 350 degrees.
  2. Bring water to boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
  3. Place beef and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in spaghetti sauce, salt, basil and oregano; cook for 1 minute. Remove from heat.
  4. Combine cottage cheese, parsley and eggs in a medium bowl.
  5. Arrange zucchini slices in a shallow 3-quart casserole dish coated with cooking spray. Sprinkle zucchini with half of breadcrumbls. Spread half of cottage cheese mixture over breadcrumbs; cover with half of meat mixture and 1 cup mozzarella. Repeat layers with remaining breadcrumbs, cottage cheese mixture and meat mixture; reserve remaining mozzarella. Bake at 350 degrees for 40 minutes
  6. Sprinkle with remaining mozzarella and bake an additional 5 minutes or until cheese melts.

CALORIES 210 (30% from fat); FAT 7.1g (sat 3g); CHOL 69mg; CALCIUM 153mg; CARB 14.8g; SOD 554mg; PROTEIN 20.9g; FIBER 2.3g

from Cooking Light magazine, October 2001

banner ad

Leave a Reply