Braciole With Chunky Tomato-Mushroom Sauce

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Recipe by MA HIKER

This typical Italian-American Sunday family dinner dish is slimmed down for weigh watchers! One serving has 6 points! Increasing the vegetables would not add to these points.

Ingredients Nutrition


  1. Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
  2. Pound the beef slices until 1/8 inch thick.
  3. Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
  4. Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
  5. Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
  6. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
  7. Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
  8. Cook, covered, until the meat is very tender, about 30 minutes.
  9. Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.

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