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I was watching the Food network and they were making a low fat / low carb recipes and I tried this and it was awesome.
2 med tomatoes – diced
2 cloves of garlic
1 small white onion - diced
2 small zucchini – ½ inch slices
2 small eggplants - ½ inch slices
Olive oil
Salt and pepper to taste
½ cup to 1 cup low fat/ fat free mozzarella cheese
In a frying pan sauté onions and garlic till clear then add tomatoes. In another frying pan cook zucchini and eggplant till tender. This is where I added the salt and pepper. Once they are tender remove and place on a paper towel to drain extra oil.
In a baking pan add half of the tomato mixture, and then add zucchini and eggplant. I just placed half zucchini on the bottom then added the eggplant then the zucchini again. Then add the rest on the tomato mixture then top with cheese.
Cook @ 425 for 20min or until cheese is a golden brown
:lol:
Danita |
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Mon Jan 19, 2004 6:32 pm |
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| Guest
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| sounds delicious!!!!!!!!! I have to go to the store today. I will make it tonight. Thank you for the recipe. |
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Mon Jan 19, 2004 6:36 pm |
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| mslll75
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That does sound good! I found this one on the weight watchers site, but it would work for SBD I think...
Ingredients
1 serving cooking spray
2 medium tomato(es), sliced
2 medium zucchini, sliced
12 oz ground sirloin
1 large onion(s), finely chopped
2 medium garlic clove(s), minced
1 cup canned tomato sauce
2 cup fat-free cottage cheese
1 large egg yolk(s)
1/2 cup low-fat shredded cheddar cheese
1 Tbsp parsley, oregano or rosemary, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
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 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. (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.) |
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Wed Jan 21, 2004 9:42 pm |
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| WestCountryLady
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| bumping this up, sounds yummy :) |
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Wed Sep 20, 2006 7:04 pm |
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| -Nicole-
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| I made this last night using canned tomatoes instead of fresh and it was delish! Kinda reminded me of veggie pizza, without the crust! |
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Thu Sep 21, 2006 5:37 pm |
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| surfer376
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I saw this post and remembered seeing a recipe on cooking light BB's like it.
Here is a hearty and healthy dinner that says "autumn" to me. We had it for dinner last night and the leftovers today for lunch were even better.
From good old Canadian Living.
Ratatouille Cheddar Bake
By The Canadian Living Test Kitchen
Serving(s)
6
Preparation Method : Bake
With all the sweet flavours of vegetables that ratatouille brings, this is a no-fail winner — and a delicious way to introduce eggplant to the household.
Ingredients
3 zucchini (1 lb/500 g)
2 sweet green peppers
1 eggplant (1 lb/500 g), peeled
2 tbsp (25 mL) olive oil
3 cups (750 mL) quartered mushrooms
2 onions, sliced
4 cloves garlic, minced
2 tsp (10 mL) each dried basil and oregano
1/4 cup (50 mL) tomato paste
1 can (28 oz/796 mL) crushed tomatoes
1 tsp (5 mL) granulated sugar
3/4 tsp (4 mL) each salt and pepper
4 cups (1 L) ziti or penne (Whole Wheat)
1-1/2 cups (375 mL) shredded extra-old Cheddar cheese (reduced fat)
Preparation
Cut zucchini, green peppers and eggplant into 1-inch (2.5 cm) chunks. In large saucepan or Dutch oven, heat oil over medium-high heat; cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano, stirring occasionally, for about 25 minutes or until eggplant is very soft. Stir in tomato paste, tomatoes, sugar, salt and pepper. (Sauce can be refrigerated in air-tight container for up to 24 hours.)
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/3 cup (75 mL) cooking water, drain pasta well. Stir reserved cooking water into vegetable mixture; stir in pasta and half of the Cheddar cheese. Transfer to 13- x 9-inch (3 L) baking dish; sprinkle with remaining cheese. Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until bubbling. Uncover and broil for 2 minutes or until golden.
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Thu Sep 21, 2006 6:26 pm |
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