Optimal Health 4 Life

Coaching You in your Weight Loss and Fitness Journey

Italian Zucchini

by

Yields4 Servings
Ingredients
 10 oz cooked 93 percent) ground beef
 1 cup Italian diced tomatoes less than 5g carbs per 1/2 cup
 ¼ tsp garlic powder
 ⅛ tsp salt
 ⅛ tsp pepper
Cheese Filling
 4 oz part skim ricotta cheese (2 to 3 g fat per oz)
 6 oz reduced fat mozzarella cheese, divided
 3 tbsp reduced fat parmesan cheese
 2 tbsp egg beaters
 ¼ tsp garlic powder
 ⅛ tsp pepper
 1 tsp Italian seasoning
 1 large zucchini sliced into thin circles ( or 2 small)
Directions
1

Preheat oven to 350 degrees. Add tomatoes, garlic powder, salt and pepper to already cooked and weighed ground beef. Simmer for 2 minutes, stirring constantly. Remove from heat. Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella. Fill the bottom of a baking dish with the meat filling and top with the cheese filling. layer sliced zucchini over top, and sprinkle with remaining cheese, and Italian seasoning. Bake for 40 minutes until the top because bubbly. Let cool 10 minutes before slicing (the casserole will hold together better). Divide into 4 equal portions. These freeze great in those Ziploc containers.

2

4 servings
1 lean | 1/2 green | 2 condiments

Ingredients

Ingredients
 10 oz cooked 93 percent) ground beef
 1 cup Italian diced tomatoes less than 5g carbs per 1/2 cup
 ¼ tsp garlic powder
 ⅛ tsp salt
 ⅛ tsp pepper
Cheese Filling
 4 oz part skim ricotta cheese (2 to 3 g fat per oz)
 6 oz reduced fat mozzarella cheese, divided
 3 tbsp reduced fat parmesan cheese
 2 tbsp egg beaters
 ¼ tsp garlic powder
 ⅛ tsp pepper
 1 tsp Italian seasoning
 1 large zucchini sliced into thin circles ( or 2 small)

Directions

Directions
1

Preheat oven to 350 degrees. Add tomatoes, garlic powder, salt and pepper to already cooked and weighed ground beef. Simmer for 2 minutes, stirring constantly. Remove from heat. Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella. Fill the bottom of a baking dish with the meat filling and top with the cheese filling. layer sliced zucchini over top, and sprinkle with remaining cheese, and Italian seasoning. Bake for 40 minutes until the top because bubbly. Let cool 10 minutes before slicing (the casserole will hold together better). Divide into 4 equal portions. These freeze great in those Ziploc containers.

2

4 servings
1 lean | 1/2 green | 2 condiments

Italian Zucchini
IngredientsDirections