catinhat
Mon, Jun-24-02, 08:19
I made this during the weekend, and we like it. It's easy to make, easy to slice, and has several different protein sources. I hope you like it!
First layer:
Spray nonstick spray in an 8 by 8 inch pan.
Combine 2 eggs, 1/4 c. shredded parmesan cheese, 1 1/4 c. shredded zucchini, and 6 slices of chopped up genoa salami (any salami or pepperoni would do, just make sure it's no carbs). Add some garlic powder, oregano and basil. Put in the pan, place in the oven and let this layer firm up while you prepare the rest of it. (When I made this, I turned the oven on just a few minutes before I put this in, so it wasn't super hot at the start. I think this gave me more time for the second layer.)
Second layer:
Brown 1 lb. ground beef. Drain off excess fat. Add one 8oz can Hunt's roasted garlic tomato sauce. Simmer to combine flavors. Add some garlic powder, basil, oregano and a capful of white vinegar. When the first layer looks somewhat set, put this layer on top of it, spreading evenly all the way to the edges.
Third layer:
Cover casserole w/1c. shredded mozzarella. Cover that with 1/4 c. shredded parmesan. Sprinkle with some basil, oregano, garlic powder and salt substitute.
Bake until cheese melts and starts to brown. Let sit for 10-15 minutes before cutting. Cut into 9 equal squares. According to my calculations, each square has just under 2 'available' (minus fiber and such) carbs. 1 piece is a substantial snack, or 2 with a salad is a nice meal. I hope you like it!!
Having made this only once, I think it's pretty good. It's kinda thin. If you made two of each layer, I suppose you could do salami-egg, meat-tomato, cheese, salami-egg, meat-tomato, cheese, and get a thicker, heartier serving. It would still only be 4 per slice!!
First layer:
Spray nonstick spray in an 8 by 8 inch pan.
Combine 2 eggs, 1/4 c. shredded parmesan cheese, 1 1/4 c. shredded zucchini, and 6 slices of chopped up genoa salami (any salami or pepperoni would do, just make sure it's no carbs). Add some garlic powder, oregano and basil. Put in the pan, place in the oven and let this layer firm up while you prepare the rest of it. (When I made this, I turned the oven on just a few minutes before I put this in, so it wasn't super hot at the start. I think this gave me more time for the second layer.)
Second layer:
Brown 1 lb. ground beef. Drain off excess fat. Add one 8oz can Hunt's roasted garlic tomato sauce. Simmer to combine flavors. Add some garlic powder, basil, oregano and a capful of white vinegar. When the first layer looks somewhat set, put this layer on top of it, spreading evenly all the way to the edges.
Third layer:
Cover casserole w/1c. shredded mozzarella. Cover that with 1/4 c. shredded parmesan. Sprinkle with some basil, oregano, garlic powder and salt substitute.
Bake until cheese melts and starts to brown. Let sit for 10-15 minutes before cutting. Cut into 9 equal squares. According to my calculations, each square has just under 2 'available' (minus fiber and such) carbs. 1 piece is a substantial snack, or 2 with a salad is a nice meal. I hope you like it!!
Having made this only once, I think it's pretty good. It's kinda thin. If you made two of each layer, I suppose you could do salami-egg, meat-tomato, cheese, salami-egg, meat-tomato, cheese, and get a thicker, heartier serving. It would still only be 4 per slice!!