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Beef & Vegetable Casserole
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| WW = 5 Points Plus Ingredients 1 spray(s) cooking spray | |
| 2 medium | tomato, (es), sliced |
| 2 medium | zucchini, sliced |
| 12 oz | raw lean ground beef |
| 1 large | onion, (s), finely chopped |
| 2 clove(s) | garlic clove, (s), minced (medium) |
| 1 cup(s) | canned tomato sauce |
| 2 cup(s) | fat—free cottage cheese |
| 1 large | egg yolk, (s) |
| 1/2 cup(s) | low-fat shredded cheddar cheese |
| 1 Tbsp | parsley, chopped |
| oregano, chopped, alternative | |
| rosemary, alternative | |
| 1/8 tsp | table salt, or to taste |
| 1/8 tsp | black pepper, or to taste |
Instructions:
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 large, shallow baking dish (3 quart or 9 X 13- inches) 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 6 equal pieces and serve immediately.
For an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesean cheese in place of cheddar. Sprinkle with 2 TBS minced fresh basil just before serving.
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