Layered Zucchini

Name: Layered Zucchini
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

14 ingredients

6 steps

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

Directions

1

Preheat oven to 350°.
2

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

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.
4

Combine the cottage cheese, parsley, and eggs in a medium bowl.
5

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.
6

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