Ingredients
| 1 lb. | extra lean ground beef | | 1 | md. onion, finely chopped | | 1 | garlic clove, minced | | 1 (15) | can tomato sauce | | 1 tsp. | salt | | 1 tsp. | dried leaf basil | | 1 tsp. | dried leaf oregano | | 1/2 tsp. | dried leaf thyme | | 1/2 tsp. | dried leaf marjoram | | 1-1/2 cup | dry cottage cheese | | 1/2 cup | grated Parmesan cheese, divided | | 1 | egg | | 4 | md. zucchini | | 2 tbsp. | all purpose flour, divided | | 1 cup | shredded mozzarella cheese, divided |
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Instructions
In a large skillet, brown beef with onion and garlic; drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.
In a small bowl, combine cottage cheese, ½ of Parmesan cheese and egg; set aside.
Scrub zucchini; slice lengthwise into 1/8 inch thick slices. Preheat oven to 350 F.
Lightly oil a 13 x 9 inch baking dish. Layer ½ of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour. Top with ½ of cottage cheese mixture and ½ or meat mixture, then with ½ of mozzarella cheese.
Top with remaining zucchini; sprinkle with remaining flour. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese. Sprinkle remaining Parmesan cheese over top.
Bake, uncovered, 1 hour. Let stand 20 minutes before serving. Cut into 9 squares. Makes 9 servings.
New Ideas for Casseroles. . B. Ojakangas
Author's Comments
Zucchini replaces pasta to reduce the total calorie count.
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