Zucchini Meat Loaf Casserole
Zucchini Meat Loaf Casserole
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 403 |
| pro | 34 g |
| total fat | 21 g |
| sat. fat | 9 g |
| carb | 19 g |
| fibre | 4 g |
| chol | 142 mg |
| sodium | 669 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 31 |
| vit A | 45 |
| vit C | 20 |
| folate | 17 |
Vegetables and cheese turn a meat loaf into a one-dish meal. Make use of the hot oven to bake potatoes, too.
Ingredients
- 2 eggs
- 1 cup quick-cooking rolled oats
- 1/3 cup tomato paste
- 1 grated onion
- 1 grated carrot
- 1 minced garlic clove
- 1/2 tsp dried Italian herb seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-1/2 lb extra-lean ground beef
- Topping
- 1 zucchini
- 1 cup sliced mushrooms
- 1/2 cup pasta sauce
- 1/3 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Preparation
In large bowl, lightly beat eggs; stir in rolled oats, tomato paste, onion, carrot, garlic, herb seasoning, salt and pepper. Mix in beef. Lightly pat into 8-inch (2 L) square glass baking dish.
Topping: Cut zucchini into 1/4-inch (5 mm) thick slices; place in bowl. Add mushrooms, pasta sauce, Parmesan cheese, salt and pepper; spread over meat mixture. Sprinkle with mozzarella cheese.
Bake in 350°F (180°C) oven for 1 to 1-1/4 hours or until meat thermometer inserted in centre registers 170°F (75°C). Sprinkle with parsley.
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