The Online Recipe Box

Ingredients:

• 1/4 cup water, nonfat chicken broth or vegetable broth
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 cups chopped fresh or low-sodium canned tomatoes
• 1/2 tsp dried rosemary leaves
• 1 tsp dried mint leaves
• 1/4 cup chopped fresh parsley
• 1 tsp honey
• 1/4 tsp black pepper
• 1 cup low-sodium tomato sauce
• 2 cups nonfat cottage cheese
• 2 egg whites, lightly beaten
• 2 large zucchini, sliced 1/2 inch thick
• 1/2 cup nonfat grated Parmesan cheese

Directions:

1. Heat water or broth in a heavy saucepan over medium heat. Add onion and garlic. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add more liquid during this process if necessary.
2. Add tomatoes, rosemary, mint, parsley, honey, black pepper and tomato sauce. Cover and simmer for 15 minutes.
3. In a bowl combine cottage cheese and egg white. Chill until ready to assemble casserole.
4. Broil zucchini on both sides until lightly browned.
5. Preheat oven to 375 degrees F.
6. To assemble, place half of the sauce in the bottom of a 9-by-13 inch baking dish. Sprinkle with half of the Parmesan cheese. Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture. Layer with the remaining zucchini slices andn top with the rest of the tomato sauce and Parmesan cheese.
7. Bake for 45 minutes and let stand for 10 minutes before cutting.

Source: 500 Fat Free Recipes

Servings: 6

Nutrion info:

• Calories: 74
• cholesterol: 1 mg
• Fat: 0.4g
• Protein: 6g
• Carbs: 12.8g

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