2½ cups zucchini, sliced ¼ inch thick (about 2 medium)
½ lb lean ground beef (or turkey)
¼ cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced-use more if you wish
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ cup water
⅛ teaspoon pepper
¾ cup low fat or fat free ricotta
½ cup mozzarella reduced fat cheese, shredded
1 teaspoon flour
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.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. 4 Add ricotta, half of shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the ricotta. Top with remaining meat and zucchini. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving.
Weight Watchers points plus 5