Beef and Vegetable Cheese Casserole

Ingredients

• 1 spray(s) cooking spray
• 2 medium fresh tomato(es), sliced
• 2 medium uncooked zucchini, sliced
• 12 oz uncooked lean ground beef
• 1 large uncooked onion(s), finely chopped
• 2 clove(s) (medium) garlic clove(s), minced
• 1 cup(s) canned tomato sauce
• 2 cup(s) fat free cottage cheese
• 1 large uncooked egg yolk(s)
• 1/2 cup(s) low fat shredded cheddar cheese
• 1 Tbsp fresh parsley, oregano or rosemary, chopped
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

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. Meanhwile, in a large, nonstick skillet, saut‚ 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 (3 quart or 9 X 13-inches) 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 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.)