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Beef and Veggie Cheese Casserole

Stolen from Audrey Ventura

  • PAM 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
  • 1/2 cup low-fat shredded cheddar cheese
  • 1 tbsp parsley, oregano or rosemary, chopped
  • 1/8 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste

  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, sauté 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.