Zucchini Parmigiana - 20.3g Carbs, 4.2g Fiber, 11.5g Sugar
From: www.sargento.com - Autumn 2011 Recipe Brochure
Prep Time: 15 min
Cook Time: 50 min
Serves: 8
2 tsp olive oil
1 medium yellow onion, chopped
1 Tbsp garlic, minced
1/2 cup basil, chopped fresh
1 lb extra lean ground beef
3 cups (24 oz) tomato and basil pasta sauce, divided
9 small zucchini, each cut lengthwise into 4 slices
2 1/2 cups (10oz) Sargento Artisan Blends Shredded Parmesan Cheese, divided
Coarse ground black pepper (optional)
Preheat oven to 350 degrees F.
Heat olive oil in a heavy medium saucepan over medium heat. Add onion, garlic and basil. Saute 2-3 minutes. Add ground beef and cook about 6-8 minutes until brown. Drain liquid; return meat mixture to saucepan and add 2 cups pasta sauce. Stir well and simmer 10 minutes on low heat.
Meanwhile, cook zucchini in boiling salted water until tender, about 2 minutes. Rinse under cold water; drain well and pat dry.
Spread remaining tomato and basil pasta sauce on bottom of a 9x13-inch casserole dish. Top with 1/3 zucchini and spoon 1/2 meat mixture over zucchini. Sprinkle with 1 cup cheese. Repeat layering with 1/3 zucchini, remaining meat mixture and 1 cup cheese. Place remaining zucchini on top and sprinkle with remaining cheese. Bake for about 30 minutes until cheese begins to brown. Let stand 5 minutes before serving. Serve with pepper, if desired.
Serves: 8
Serving Size: 332 g
Nutrition From: www.caloriecount.about.com
Nutrition per Serving:
352 Calories, 149 Calories from Fat, 16.6g Total Fat, 8g Saturated Fat, 0.1g Trans Fat, 72mg Cholesterol, 913mg Sodium, 20.3g Total Carbs, 4.2g Dietary Fiber, 11.5g Sugars, 30.5g Protein
Vitamin A 18% - Vitamin C 43% - Calcium 40% - Iron 17%
Nutrition Grade: A-
Good points:
High in calcium
High in niacin
High in phosphorus
High in vitamin B6
High in vitamin C
High in zinc
Bad points:
High in saturated fat
High in sodium
