Directions:
- 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.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.72 Kcal (811 kJ) | ||
| Calories from fat | 39.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 7% | |
|---|---|---|---|
| Cholesterol | 68.13mg | 23% | |
| Sodium | 437.55mg | 18% | |
| Potassium | 654.44mg | 14% | |
| Total Carbs | 10.68g | 4% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 25.98g | 52% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 1.8mg | 10% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 72.93 Kcal (305 kJ) | ||
| Calories from fat | 14.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 7% | |
|---|---|---|---|
| Cholesterol | 25.65mg | 23% | |
| Sodium | 164.72mg | 18% | |
| Potassium | 246.37mg | 14% | |
| Total Carbs | 4.02g | 4% | |
| Sugars | 2.68g | 29% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 9.78g | 52% | |
| Vitamin C | 4.8mg | 21% | |
| Iron | 0.7mg | 10% | |
| Calcium | 51.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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