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Ingredients
- 2 1/2 cups zucchini sliced 1/4 inch thick (about 2 medium)
- 1/2 lb lean ground beef I use 1 lb. grass fed beef
- 1/4 cup onion chopped
- 2 small tomatoes cut up
- 1 can tomato paste 6 ounces
- 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 I use ricotta cheese
- 1/2 cup mozzarella cheese shredded (8 oz. divided)
- 1/4 cup Parmesan cheese
- in I also chop up and adda little fresh basil and flat leaf parsley from the garden.
- 1 teaspoon Bob Red Mills All Purpose Gluten Free Flour
- 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 I use ricotta cheese
- 1/2 cup mozzarella cheese shredded (8 oz. divided)
- 1/4 cup Parmesan cheese
- in I also chop up and adda little fresh basil and flat leaf parsley from the garden.
- 1 teaspoon Bob Red Mills All Purpose Gluten Free Flour
Ingredients
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Instructions
- Cook zucchini until tender, drain and set aside. Fry meat and onions until meat are brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In a small bowl slightly beat egg.
- Add cottage cheese, half of the shredded cheese and gluten-free flour.
- In (1 1/2-qt.) baking-roasting pan arranges half of the meat mixture. Top with half of the zucchini and all the cottage cheese or Ricotta mixture. Top with remaining meat and zucchini.
- Bake uncovered at 375 degrees F for 30 minutes.
- Sprinkle with remaining cheese. (I also use some Parmesan cheese on top) Bake 10 minutes longer.
- Let stand 10 minutes before serving. Top with some fresh basil too if you'd like!
Recipe Notes
Enjoy the Journey!
Sue
Gluten Free Lady www.glutenfreelady.com
