Low-cal Italian Zucchini Bolognese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs zucchini
• 2 medium onions, sliced
• 2 italian sweet sausage or 2 hot italian sausages
• 3/4 cup water
• 8 ounces lowfat mozzarella cheese, diced
• 1/4 lb mushroom, sliced (optional)
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 (20 ounce) can diced tomatoes in tomato puree
• 1/2 cup low-fat ricotta cheese

Recipe

• 1 trim zucchini; cut into very thin lengthwise slices with a very sharp knife.
• 2 place onion slices and italian sausages in a large skillet with water; cook over medium heat, stirring often, until water evaporates; then stir constantly until onion slices are golden; remove from heat; chop up sausages.
• 3 layer one third of the zucchini slices in a 8-cup shallow casserole; top with part of the cheese and mushroom slices.
• 4 combine salt, oregano, garlic powder, sugar and pepper in a cup; sprinkle part over vegetables; layer with one third of the onion-meat mixture and tomatoes.
• 5 repeat to make 3 layers; cover casserole with aluminum foil.
• 6 bake in 350 degree oven for 40 minutes.
• 7 remove foil; bake 20 minutes longer, or until zucchini is tender and casserole is bubbly.
• 8 spoon ricotta on top.
• 9 let stand 10 minutes before serving.
• 10 suggested variations:.
• 11 1 cup of diced cooked chicken or 1/2 pound lean ground beef can be substituted for the italian sausage.
• 12 to save a few more calories, use low-fat cottage cheese instead of ricotta.