Zucchini Beef Parmigiana

16 Servings 3 PPV per serving

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.

This one is from our WW leader in Norway. Thanks Bev!!