2 1/2cupszucchinisliced 1/4 inch thick (about 2 medium)
1/2lblean ground beefI use 1 lb. grass fed beef
1/4cuponionchopped
2small tomatoescut up
1can tomato paste6 ounces
1Garlic Cloveminced
1/2teaspoondried Oregano
1/2teaspoondried basil
1/4teaspoondried thyme
1/4cupwater
1/8teaspoonpepper
1egg
3/4cuplow fat cottage cheeseI use ricotta cheese
1/2cupmozzarella cheeseshredded (8 oz. divided)
1/4cupParmesan cheese
inI also chop up and adda little fresh basil and flat leaf parsley from the garden.
1teaspoonBob Red Mills All Purpose Gluten Free Flour
1/2teaspoondried Oregano
1/2teaspoondried basil
1/4teaspoondried thyme
1/4cupwater
1/8teaspoonpepper
1egg
3/4cuplow fat cottage cheeseI use ricotta cheese
1/2cupmozzarella cheeseshredded (8 oz. divided)
1/4cupParmesan cheese
inI also chop up and adda little fresh basil and flat leaf parsley from the garden.
1teaspoonBob Red Mills All Purpose Gluten Free Flour
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!