4 cups zucchini or yellow squash, shredded
1/2 tsp Celtic sea salt
1 large egg
1/2 cup nutritional yeast
2 cups cottage cheese, divided
1 lb ground beef
1 cup onion, chopped
black pepper, to taste
2 8 oz cans tomato sauce
1 cup bell pepper, chopped
2 tsp Italian seasoning
olive oil cooking spray
Preheat oven to 400°F.
Place zucchini in colander, sprinkle with salt. Let stand 10 minutes and then squeeze out moisture.
Combine zucchini with egg, nutritional yeast and 1/2 cup cottage cheese.
Press mixture into a 9x13 baking dish coated with cooking spray.
Bake 20 minutes.
Meanwhile, in a large saucepan, add beef, onion, salt and pepper. Cook until meat is no longer pink and drain if necessary.
Stir tomato sauce into beef mixture and spoon over cooked zucchini.
Sprinkle with remaining cottage cheese, bell pepper and Italian seasoning.
Bake until heated through, about 20 minutes.
NOTES 1 serving = 4 oz protein, 2 cups vegetable Nutritional yeast may be eliminated if you cannot find it. It adds a nice cheese-like flavor.