Ingredients:
cooking spray ( 5 one-second sprays per serving)
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces raw lean ground beef
1 large onions, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat-free cottage cheese
1 large egg yolks
1/2 cup shredded low-fat cheddar cheese ( or any low fat cheese of your choice)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/8 teaspoon crushed red pepper flakes (optional)
Directions:
Preheat oven to 500 F.
Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned.
Stir in tomato sauce and bring to a simmer.
Spread beef mixture in a 9×9 baking dish and top with roasted vegetables.
Reduce oven temperature to 350 F.
Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
Spoon over roasted vegetables and smooth with a rubber spatula.
Bake until very hot and bubbling around edges, about 35 minutes.
Cut into six equal pieces and serve.
(Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).
Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.