1 lb. ground beef
\n1 clove garlic, minced
\n1\/2 C. yellow onion, diced
\n1 C. cottage cheese, creamed
\n1 large egg
\n1 T. dried parsley
\n1 T. parmesan\/romano cheese
\n1 T. Italian seasoning
\n1 lb. zucchini slices
\n8 oz. Hunt’s tomato sauce
\n16 oz. shredded mozzarella cheese<\/p>\n
Mix cottage cheese, egg, dried parsley flakes, 1 T. dry Parmesean\/Romano cheese mixture. Slice 1 lb. zucchini in 1\/8″ slices. In large skillet cook ground beef and onion till all pink in meat is gone and onion is clear. Add 1 clove minced garlic, stir in Hunt’s tomato sauce. Heat through. Place zucchini slices over ground meat mixture. Cover zucchini slices with cottage cheese mixture. Cover and cook on medium heat till zucchini is fork tender and most of liquid is cooked off. About 45 minutes. It may be necessary to cook for a while without lid. Turn off heat and cover with shredded mozzarella cheese. Cover a few minutes till cheese is melted.<\/p>\n
Yield: 6 servings
\nCalories: 314
\nFat: 21g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. ground beef 1 clove garlic, minced 1\/2 C. yellow onion, diced 1 C. cottage cheese, creamed 1 large egg 1 T. dried parsley 1 T. parmesan\/romano cheese 1 T. Italian seasoning 1 lb. zucchini slices 8 oz. Hunt’s tomato sauce 16 oz. shredded mozzarella cheese Mix cottage cheese, egg, dried parsley flakes, 1 T. dry Parmesean\/Romano cheese mixture. Slice 1 lb. zucchini in 1\/8″ slices. In large skillet cook ground beef and onion till all pink in meat…<\/p>\n