Recipe by Mark Bittman

Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
roast:
5 mins
stand:
10 mins
bake:
25 mins
total:
70 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Oil a 1-1/2- to 2-quart gratin dish or any oblong baking pan. Heat the oven to 400 degree F.

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  • Put 2 tablespoons of the oil in a skillet over medium-high heat. When hot, add the onion and garlic and cook until just beginning to soften, about 5 minutes. Add the meat and stir to break it up; sprinkle with salt and pepper. Cook until the meat is no longer pink, about 8 to 10 minutes more depending on the kind of meat; set aside.

  • While the meat cooks, put the zucchini slices on a baking sheet, drizzle with the remaining 2 tablespoons oil, and sprinkle with salt and pepper. Transfer to the oven and roast until just tender, 5 to 8 minutes. Reduce the oven temperature to 350 degree F.

  • Put the stock and tomato sauce in a medium saucepan over medium heat and bring to a gentle bubble. Stir in the couscous and turn off the heat; let sit for about 10 minutes.

  • Spoon a thin layer of the tomato sauce mixture into the bottom of the prepared pan and top with zucchini slices and then a portion of the meat. Repeat the layers until you have used up all the ingredients, finishing with the tomato sauce. Bake the casserole until it's bubbling along the edges, about 25 minutes. Serve hot, sprinkled with Parmesan cheese if you like.

Nutrition Facts

540 calories; fat 31g; cholesterol 77mg; saturated fat 9g; carbohydrates 38g; mono fat 17g; poly fat 2g; trans fatty acid 1g; insoluble fiber 6g; sugars 13g; protein 29g; vitamin a 1214.8IU; vitamin c 36mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 8.9mg; vitamin b6 0.9mg; folate 72.6mcg; vitamin b12 2.5mcg; sodium 1522mg; potassium 1488mg; calcium 80.8mg; iron 5.6mg.
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