Whether you're a single person dining with a friend, a student sharing an apartment or a couple without kids, here is an easy entree for duet dining.
- Portion size 2 servings
- 2 zucchinis (each about 5 inches/12 cm long)
- 4 cups fresh spinach trimmed
- 1/2 cup cottage cheese
- 1 tablespoon grated Parmesan cheese
- 1 pinch pepper
- 1 slice Toast
- 2/3 cups pasta sauce
- 1 cup shredded part-skim mozzarella cheese
Cut zucchini into long thin strips.
In skillet over medium heat, combine zucchini and 1 tbsp (15 mL) water; cover and cook for about 3 minutes or until slightly softened and bright green. Drain on paper towels.
In same skillet, cover and cook spinach, with just the water clinging to leaves, for about 3 minutes or just until wilted. (Or in shallow microwaveable dish, microwave zucchini, partially covered, at High for 2 minutes. Microwave spinach, partially covered, at High for 1-1/2 minutes.)
Mix together spinach, cottage cheese, Parmesan cheese and pepper. Slice toast in half; place half in bottom of each of two 2-cup (500 mL) ovenproof casseroles; top each with one sixth of the pasta sauce. Layer each with one-sixth of the zucchini, overlapping strips slightly; top each with half of the spinach mixture and one-sixth of the mozzarella cheese. Repeat layers of sauce, zucchini and mozzarella twice.
Bake in 350°F (180°C) oven or toaster oven for 20 minutes or until light brown. If necessary, brown under broiler for about 3 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1148 mg
- Protein 32 g
- Calories 387.0
- Total fat 15 g
- Cholesterol 38 mg
- Saturated fat 8 g
- Total carbohydrate 34 g
- Iron 40.0
- Folate 96.0
- Calcium 63.0
- Vitamin A 114.0
- Vitamin C 45.0