WW - Beef and vegetable cheese casserole

Name: WW - Beef and vegetable cheese casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 2 medium tomatos; 2 medium sliced uncooked zucchini; 12 oz ground beef; 1 large onion finely chopped; 2 cloves garlic minced; 1 cup canned tomato sauce; 2 cups fat free cottage cheese; 1 large egg yolk; 1/2 cup shredded mexican cheese; 1 tbsp parsely; 1/8 tsp salt; 1/8 tsp pepper

5 steps

Prep:30minCook:35min

This comforting casserole can be made ahead, tightly wrapped and frozen until needed, making it perfect for hectic holiday times! To give this dish an Italian accent, substitute fat-free ricotta cheese for the cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil or oregano just before serving. For a pretty variation, slice the zucchini lengthwise instead of crosswise before roasting. Arrange the roasted strips in an overlapping lattice fashion on the top of the casserole.

Updated at: Thu, 17 Aug 2023 10:34:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories388.6 kcal (19%)

Total Fat23 g (33%)

Carbs17.3 g (7%)

Sugars9 g (10%)

Protein28.9 g (58%)

Sodium748.9 mg (37%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2tomatos

medium

2zucchini

medium, sliced, uncooked

12 ozground beef

1onion

large, finely chopped

2cloves garlic

minced

1 cupcanned tomato sauce

2 cupsfat free cottage cheese

1egg yolk

large

½ cupshredded mexican cheese

1 Tbspparsely

⅛ tspsalt

⅛ tsppepper

Instructions

Step 1

Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.

Step 2

Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Step 3

Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.

Step 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.

Step 5

Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)