Zucchini Italian

Serves: 8
Total Calories: 454


1 pound ground beef extra-lean
1 onion small, minced
4 tomatoes medium, peeled and sliced
2 cups Garden Fresh Tomato Sauce
1/2 teaspoon oregano dried, crushed
1/2 teaspoon basil dried, crushed
1/4 teaspoon rosemary dried, crushed
4 zucchini medium, stemmed
Salt and freshly ground pepper to taste
1 cup ricotta cheese
1 cup cottage cheese small curd
2 eggs
4 ounces mozzarella cheese shredded
1/3 cup Parmesan cheese grated


Heat oven to 375° F. In large skillet, sauté beef and onion drain off any fat. Add tomatoes, tomato sauce, and seasonings simmer uncovered for 15 minutes or more, stirring occasionally. Slice zucchini lengthwise (to resemble lasagne noodle) about 1/4 -inch thick. Grease a 9 x 13-inch baking dish and arrange 1/2 the slices in bottom sprinkle with salt and pepper to taste. Blend ricotta, cottage cheese, and eggs spread over zucchini. Top with 1/2 mozzarella and 1/2 meat sauce. Layer with remaining zucchini, mozzarella, and sauce. Sprinkle with grated Parmesan and bake, uncovered, for 40 to 50 minutes, or until zucchini is tender and ingedients are hot and bubbly. Let stand for few minutes before cutting.

Nutritional Facts:

Serves: 8
Total Calories: 454
Calories from Fat: 77

This Zucchini Italian recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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