Any suggestions how to make this more carb friendly - less sugar and still have red sauce instead of white
Ingredients:
Servings:
4
Units: US | Metric
2 ½ cups zucchini , sliced 1/4 inch thick (about 2 medium)
½ lb lean ground beef (I use 1 lb.)
¼ cup onion , chopped
2 small tomatoes , cut up
1 (6 ounce) can tomato paste
1 garlic clove , minced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ cup water
1⁄8; teaspoon pepper
1 egg
¾ cup low fat cottage cheese (or low fat or fat free ricotta)
½ cup mozzarella cheese , shredded (I use 8 oz. divided)
1 teaspoon flour
Directions:
1
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3
In small bowl slightly beat egg.
4
Add cottage cheese, half of shredded cheese and flour.
5
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Servings Per Recipe: 4
Amount Per Serving % Daily Value Calories 261.0 Calories from Fat 104 39% Total Fat 11.6 g 17% Saturated Fat 5.0 g 25% Cholesterol 98.6 mg 32% Sodium 630.9 mg 26% Total Carbohydrate 16.1 g 5% Dietary Fiber 3.4 g 13% Sugars 10.5 g 42% Protein 24.4 g48%
