1. Preheat oven to 500ºF. 2. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes. 3. Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. 4. Stir in tomato sauce and bring to a simmer. 5. Spread beef mixture in a 9x9 baking dish and top with roasted vegetables. 6. Reduce oven temperature to 350ºF. 7. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. 8. Spoon over roasted vegetables and smooth with a rubber spatula. 9. Bake until very hot and bubbling around edges, about 35 minutes. 10. Cut into six equal pieces and serve. 11. (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.). 12. Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving. ---------------------------------------------------------------------------
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