| 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 |
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.)