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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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No pasta! I substituted ground turkey for ground beef...somehow the recipe analyzer is telling me the ground turkey is higher in calories than the beef...hmmm...don't think so. Ingredients:
24 oz. tomato sauce |
14 1/2 oz. stewed tomatoes, undrained |
1/2 tsp. salt |
1/2 tsp. granulated sugar |
1 tsp. italian seasoning |
1/8 tsp. ground black pepper |
1 lb. ground turkey |
3/4 tsp. salt |
6 zucchini, sliced 1/8-inch thick |
2 cups shredded mozzarella cheese |
15 oz. low fat cottage cheese |
1 egg |
3 tbsp. grated parmesan cheese |
Directions:
1. COMBINE tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.
2. Meanwhile, BROWN turkey in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture. Butter bottom of 13 x 9-inch baking dish.
3. LAYER bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground turkey mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining turkey mixture. Sprinkle Parmesan cheese on top.
4. BAKE in preheated 350°F. oven 45 minutes.
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