By Mark Bittman - from Parents Magazine
1. Heat the oven to 400F. Oil a 1.5-2 quart gratin dish or any oblong baking dish.
2. Put 2 Tbsp. oil in a skillet over medium-high heat. When hot, add the onion and garlic; cook about 5 minutes. Add the meat and stir; sprinkle with salt and pepper. Cook until the meat is no longer pink, 8 to 10 minutes; set aside.
3. While the meat is cooking, put the zucchini slices on a baking sheet, drizzle with the remaining oil, and sprinkle with salt and pepper. Roast in oven until just tender, 5 to 8 minutes. Remove, set aside, and reduce temperature to 350F.
4. Put the stock and pasta sauce in a saucepan over medium heat and bring to a gentle bubble. Stir in the couscous, cover and turn off the heat; let sit for 10 minutes.
5. Spoon a thin layer of couscous mixture into the bottom of the prepared pan; top with zucchini and then some of the meat. Repeat until you've used all the ingredients, finishing with couscous. Sprinkle with Parmesan cheese if you like. Bake about 25 minutes. Serve hot.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (50%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 584.4mg||20 %|
|Potassium 64.6mg||2 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.4g|
|Protein 2.7g||4 %|
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Calories per serving: 154
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