Beef and Veggie Cheese Casserole

Ingredients

• low-fat cooking spray
• 2 medium tomatoes, sliced
• 2 medium zucchini, sliced
• 12 oz. of lean ground beef
• 1 large onion, finely chopped
• 2 medium garlic cloves, minced
• 1 cup canned tomato sauce
• 2 cups fat-free cottage cheese
• 1 large egg yolk
• ½ cup low-fat shredded cheddar cheese
• 1 tbsp parsley, oregano or rosemary, chopped (I used dried)
• 1/8 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

1. Preheat oven to 500 F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
2. Meanwhile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
3. Spread beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350 F.
4. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
5. Bake until very hot and bubbling around the edges, about 35 minutes. Cut into six equal pieces and serve.