Ingredients
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6 medium zucchini
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vegetable oil cooking spray
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6 tablespoons olive oil
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1 large onion, chopped finely
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4 garlic cloves, minced
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1 lb lean ground beef
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1 (8 ounce) can tomato sauce
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1 large ripe tomatoes, cut into pieces
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1 banana peppers or 1 jalapeno pepper
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1 bay leaf
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1/4 teaspoon beau monde seasoning
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1 tablespoon honey
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pepper
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1/4 teaspoon oregano (dried)
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10 fresh mushrooms, sliced
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1/2 teaspoon cinnamon
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1/2 teaspoon allspice
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1/4 cup marsala wine
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1/4 cup fresh grated parmesan cheese (use imported) or 1/4 cup romano cheese (use imported)
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2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
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1 cup 2% fat cottage cheese
Instructions
- Peel the zucchini and slice into 1/2-inch rounds.
- Heat a skillet and spray with the veggie oil.
- Quickly brown the zucchini slices on both sides, spray with oil as necessary Arrange half the zucchini slices in an oiled 9x12x2-inch baking dish.
- Heat the olive oil in the same skillet and sauté the onion and garlic until translucent. Add meat, stir to break up any lumps, and cook for about 5 minutes.
- In a saucepan heat the tomato sauce, tomato pieces, bay leaf, beau monde, honey, oregano, chili pepper and black pepper. Simmer gently for 10 minutes.
- Meanwhile, in a separate pan, heat a little oil and brown the mushrooms, then add them to the meat and mix well.
- Pour all of the meat mixture over the zucchini slices. Top with cinnamon, allspice and cottage cheese. Cover with remaining zucchini slices, then the tomato sauce and wine.
- Sprinkle with the cheese and bake for 1 hour in a 350°F oven.
- Remove from oven, sprinkle with the parsley, serve.