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.
Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
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.
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.
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.)
To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 75mg||23 %|
|Sodium 1888.8mg||65 %|
|Potassium 1506.5mg||40 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 18.1g|
|Protein 26.5g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 262
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