Zucchini Meat loaf Italiano

This recipe is adapted from "500 Low-Carb Recipes" by Dana Carpender, Fair Winds Press, 2002.

3 tbsp. MP safe vegetable oil
2 medium zucchini, about 1 1/2 cups, chopped fine*
One medium onion, chopped
dash of garlic powder
1 1/2 lbs ground beef (organic 90% lean if possible)
3 tbsp. egg whites**
3/4 cup Parmesan cheese
1 tsp salt
1/2 tsp pepper

Saute the zucchini, onion, and dash of garlic in the vegetable oil for 5 or 10 minutes until some of the liquid has cooked off. Allow mixture to cool. Spray a loaf pan with cooking spray. In a large bowl put the beef, egg, cheese, salt, and pepper. Add the zucchini mixture when it is cool enough to handle and mix everything together.

Bake at 350 degrees for 75 to 90 minutes.

To make the prep for this recipe a little easier I drag out my food processor with its chopping blade. First I cut up some Parmesan and chop as fine as I can get it. I empty the cheese out and then chop the onion. It doesn't need to be as fine as the parmesan. Finally I empty the onion into the saute pan and chop the zucchini. If you do the cheese first you don't have to wash the food processor between foods.

* I chop the zucchini in my food processor to get it really fine.

**I use the liquid egg whites that are found in the dairy case with eggbeaters and other egg substitutes. Make sure the ingredients list only egg whites and no other ingredients, some add D!

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