2 tomatoes, sliced
2 zucchini , sliced
16 oz ground venison (or another meat, remember to change the points - venison is scheduled at 15 pts)
1 large onion, finely chopped
2 cloves garlic, minced
1 c tomato sauce
2 c low fat cottage cheese
1 egg yolk
1/2 c ff cheddar
1 tbsp fresh herbs such as parsley, oregano or rosemary, chopped
Preheat oven to 500*. Coat a baking sheet with cooking spray and lay the tomatoes and zucchini on it. Roast for 10 to 12 minutes. BE CAREFUL when opening the oven door - the air is vey very hot and will burn your face!
Brown meat with onion and garlic. Then add the tomato sauce and simmer. Spread the meat mixture in a large shallow baking dish and top with the roasted vegetables. Reduce the oven to 350*.
Whisk together the cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper. Spoon over the top of vegetables and smooth with a spatula. Bake until hot and bubbly, 35 minutes. Let stand 15-30 minutes to set.
4 servings
6.5 WW pts per serving