JUDY GUREN
2 Answers
bluesman1951
www.allrecipies.com www.americastestkitchen www.cooksillustrated.com www.tasteofhome.com Now its home work time for you . Have fun and good luck Bill
| 13 years ago. Rating: 0 | |
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lfaithm
- 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
- 1/2 lb lean ground beef (I use 1 lb.)
- 1/4 cup onion, chopped
- 2 small tomatoes, cut up
- 1 (6 ounce) can tomato paste
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup water
- 1/8 teaspoon pepper
- 1 egg
- 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
- 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
- 1 teaspoon flour
Directions:
- 1Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- 2Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- 3In small bowl slightly beat egg.
- 4Add cottage cheese, half of shredded cheese and flour.
- 5In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
- 6Bake uncovered at 375 degrees F for 30 minutes.
- 7Sprinkle with remaining cheese. Bake 10 minutes longer.
- 8Let stand 10 minutes before serving.
Read more: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749#ixzz1WyJLVq3A
Read more: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749#ixzz1WyJ9V5I8
| 13 years ago. Rating: 0 | |
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