1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 can (15 oz) Muir Glen® organic tomato sauce
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves or dried
1/4 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
3/4 cup shredded mozzarella cheese (3 oz)
Instructions
Heat oven to 375°F. Cook and drain pasta as directed on box.
Meanwhile, spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Originally Submitted
11/4/2011
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