Zucchini Bake

My mother used to make a veggie sautee consisting of zucchini, onions, mushrooms and a can of crushed tomatoes. It was delicious, light, great with brown rice and it became a regular meal of mine for a long time. I decided to build upon (bastardize?) the recipe and that led me to the Zucchini Bake recipe posted below. The Zucchini Bake is pretty basic, but it is filling and yields leftovers. I like to make a batch on a Monday night and have the leftovers for lunch and dinner over the next couple of days. And I *think* it is South Beach Phase 1 friendly. Just make sure you watch your cheese intake during the day so you don't exceed your limit and maybe be picky about the sauce you use...

Zucchini Bake

Ingredients:
1 large zucchini (or two small) sliced into thin round pieces
1 onion, diced
1 Tbsp minced garlic
1 jar of your favorite gluten free pasta sauce (Check out Classico - they specify on the back label whether or not they are gluten free. And I love their sauces)
1 package shredded lowfat cheddar (you might not use the ENTIRE package - that's up to you)
1 pkg (roughly 1 pound) leanest ground beef you can find
Olive Oil

Instructions:
Preheat oven to 375. Coat a pan with olive oil, add the onions and garlic and sautee until onions are becoming translucent. Add the ground beef and cook until browned. Meanwhile, pour half of the pasta sauce into the bottom of a lasagna pan. Layer half of the zucchini slices over the sauce, sprinkle with cheese and cover with the meat/onion mixture. Top with remaining zucchini slices, then layer the remaining sauce on top and sprinkle with more cheese until well covered. Bake for 25-30 minutes (until zucchini is soft and cheese is melted).