|25 min||45 min||6|
|1 spray (about 1/3 second)||Olive oil cooking spray|
|2 medium||Tomato (sliced)|
|2 medium||Zucchini (sliced)|
|341 gm||Beef, ground, extra lean|
|1 large||Yellow onion (finely chopped)|
|2 clove(s)||Garlic (minced)|
|1 cup||Tomato sauce, canned|
|2 cup||Cottage cheese (1% M.F.)|
|1 large egg||Egg yolk|
|1/2 cup shredded||Cheddar cheese, reduced fat (18%)|
|1 tbsp||Parsley, fresh (finely chopped)|
|1 tbsp||Oregano, fresh (finely chopped)|
|1 tbsp||Rosemary, fresh (finely chopped)|
|1 dash||Salt and pepper (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.
Meanwhile, 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 (3 quart or 9 X 13-inches) 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 immediately.
(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.)