Casserole with pork and zucchini

Ingredients:

• 170 g of minced pork
• 1 1/4 cups grated low-fat Mexican cheese (about 140 g)
• 1 large yellow zucchini, sliced ​​diagonally and then thinly sliced ​​lengthwise
• 110 g cremini mushrooms with closed caps, stems removed and finely chopped
• 410 g unsalted canned tomatoes, diced
• 3 tbsp. extra virgin olive oil
• Coarse salt and freshly ground pepper
• 1 crushed clove of garlic
• 3 chopped feathers green onions
• 1/2 cup breadcrumbs (preferably whole grain)
• 1/4 cup chopped parsley
• 3/4 tbsp. low-fat grain cottage cheese

Preparation:

1. Preheat oven to 190 degrees Celsius. Heat olive oil in a large skillet over medium-high heat.
   
   Add the ground meat, 1/4 teaspoon salt, and a few grinds of pepper. Cook, breaking up the pieces, for 2 minutes, until lightly golden. Add the garlic, mushrooms, half the green onions, and 2 tablespoons of breadcrumbs; cook for 3 minutes.
   
   Add the tomatoes, half the parsley, and 1/3 cup water. Increase the heat to high and cook for 3 minutes, until the mixture thickens slightly.
2. In a bowl, combine the cottage cheese, 3/4 cup of cheese, and the remaining parsley. Sprinkle a 9-inch baking dish with 3 tablespoons of breadcrumbs.
   
   Top with half the zucchini, slightly overhanging the edges, and season with salt. Top with two-thirds of the meat sauce and the cheese mixture.
   
   Add the remaining zucchini and season with salt. Add the remaining 3 tablespoons of breadcrumbs, meat sauce, and 1/2 cup of cheese.
3. Cover with foil and bake for about 20 minutes, until the cheese is melted and the zucchini is tender. Remove the foil and turn on the grill. Bake for 2 minutes, or until golden brown. Sprinkle with the remaining green onions.