• cooking spray
• 2 medium tomatoes, sliced
• 2 medium zucchini, sliced
• 12 oz raw lean ground beef
• 1 large onion, finely chopped
• 2 medium garlic cloves, minced
• 1 cup canned tomato sauce
• 2 cup fat-free cottage cheese v1 large egg yolk
• 1/2 cup low-fat shredded cheddar cheese
• 1 Tbsp parsley, oregano or rosemary, chopped
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Preheat oven to 500 F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.

Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Spread beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350 F.

Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.

Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)

Flavor Booster:
To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.