Beef and Vegetable Cheese Casserole

By shuber

Ingredients

• 2 medium tomatoes, sliced
• 2 medium zucchini, sliced
• 12 oz. ground beef
• 1 large onion, finely chopped
• 2 medium garlic cloves, minced
• 1 C. canned tomato sauce
• 2 C. cottage cheese
• 1 large egg yolk
• 1/2 C. shredded cheddar cheese
• 1 T. parsley or oregano
• 1/8 tsp. salt and pepper

Preparation

Step 1

Preheat oven to 500 degrees. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10-12 minutes.
Meanwhile, in a large 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 (9x13”) and top with roasted vegetables. Reduce oven temperature to 350 degrees.
Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with spatula.
Bake until very hot and bubbling around edges, about 35 minutes.