Meals Matter

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Contributed By: wandas
Weight Watchers

Ingredients

1 Serving cooking spray

2 Medium tomato(es), sliced

2 Medium zucchini, sliced

12 oz Lean ground beef

1 Large onion(s), finely chopped

2 Medium garlic clove(s), minced

1 cup Canned tomato sauce

2 cup Fat-free cottage cheese

1 Large egg yolk(s)

1/2 cup Low-fat shredded cheddar cheese

1 tbsp Parsley, oregano or rosemary, chopped

1/8 tsp Table salt, or to taste

1/8 tsp Black pepper, or to taste

Preparation

Preheat oven to 500ºF. 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, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Spread beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350ºF.

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.)

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