Parmesan Zucchini Truffles

You will need..

About 2-3 medium Zucchini (I used yellow)

1 lb of ground beef (lean or turkey)

1 jar organic pasta sauce

1 C cottage cheese

½ C diced mushrooms

1 large handful spinach

1 C grated Parmesan

Thinly slice (I used a veggie peeler) the zucchini. Brown your meat of choice add the chopped mushrooms and spinach to this then pour sauce over- let simmer until mushrooms and spinach are tender and cooked down.

Lay out three zucchini slices flat with two crossed over (look at picture) add heaping spoonful or two of the meat sauce to the center and top with small spoonful of cottage cheese. Now fold zucchini over mixture (check picture) and place in baking dish. Note: I had to use a spatula to transport from cutting board to pan – keep together as best you can but doesn’t have to be perfect. Continue to make as many as you like—top with another tbs of meatsauce on top of each truffle then about 1 C (more or less) of fresh Parmesan over the dish. Bake 350 degrees for 30-45 minutes.

Portion control system: 2 truffles for 1 Green 1 Red ½ Blue

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