(This one-dish meal can be prepared through Step 2 and refrigerated for up to 24 hours before baking.)
2 cups cooked brown rice, cooled
3/4 teaspoon dried oregano
4 tablespoons (1 ounce) reduced-fat crumbled feta cheese, divided
1 pound 95 % lean ground beef
2 medium zucchini (1 pound ), cut into thin slices
1 cup bottled marinara sauce
1. Preheat the oven to 450°F. Coat a 13" x 9" baking dish with vegetable oil spray. In a large bowl, combine the rice, oregano, and 2 tablespoons of the cheese. Stir in the beef until combined.
2. Scatter the zucchini into the reserved baking dish in a single layer. Using a small ice cream scoop, shape the meat mixture into sixteen 1 ½” balls. Place the meatballs on top of the zucchini. Drizzle with the marinara sauce. Cover with aluminum foil.
3. Bake for about 22 minutes, or until the meatballs are no longer pink.
4. Uncover and top with the remaining 2 tablespoons of cheese. Let sit in the oven for about 1 minute, or until the cheese melts slightly.
MAKES 4 SERVINGS…Diabetic friendly
Per serving: 333 calories, 32,g carbohydrate, 31 g protein, 9 g fat, 4 g fiber
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