Friday, October 9, 2009


1 lb lean ground beef
1 can (15-oz) tomato sauce
1/2 tsp salt
1/4 tsp dried basil
4 medium zucchini
1 carton (8-oz) cottage cheese
1/4 lb mozzarella cheese, shredded
1/3 cup chopped onion
1/2 tsp oregano
1/8 tsp pepper
1 egg
2 tbsp flour

In a 10-inch skillet, brown the ground beef with the onion. Cook until the beef is no longer pink and the onion is transparent. Drain the beef and onion mixture, return to the skillet; add the tomato sauce, salt, basil, oregano, and pepper. Bring to a boil and simmer 5 minutes. Slice the zucchini lengthwise in 1/4-inch thick slices. In a small bowl, mix the cottage cheese with the egg. In a 9 x 13-inch baking pan, layer half the zucchini, sprinkle with half the flour. Add half of the cottage cheese-egg mixture, half the meat mixture, and half the mozzarella cheese. Repeat the layers, ending with the remaining mozzarella. Bake in a 375 degree oven for 40 minutes. Allow to set for 10 minutes before serving.

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