Zucchini Beef Parmigiana
Always remember to make sure your individual items are gluten free.
When in doubt contact the company directly.
Olive oil-flavored cooking spray
1 ¾ cups chopped onion
2 large garlic cloves, minced
1 pound lean ground round
2 (14.5 oz) cans diced tomatoes, undrained
1/3 cup dry white wine
3 Tbsp tomato paste
1 ½ tsp dried oregano
1 ½ tsp dried basil
1 tsp fennel seeds
½ tsp pepper
¼ tsp salt
2 large zucchini
6 oz shredded part-skim mozzarella cheese, divided
5 oz finely shredded fresh Parmesan cheese, divided
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and garlic; saute’ 4 minutes or until tender. Add ground round; saute’ until brown.
Stir in tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until sauce is reduced to 4 cups, stirring occasionally.
Cut each zucchini in half lengthwise, clean out seeds; then cut each
half crosswise into 4 pieces. Divide Mozzarella cheese evenly into
each half, then do the same with the ground round mixture and top each
half with the fresh Parmesan cheese.
Bake at 400 for 45-60 minutes or until zucchini is tender but not mushy.