Prep 30 mins
Cook 30 mins
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.
- 2 slices white bread, made into coarse crumbs (use light bread)
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup fresh basil leaf, thinly sliced
- 3 garlic cloves, minced
- 8 slices beef top round steak, boneless trimmed of all visible fat (about 1 pound)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 1⁄2 lb fresh white mushroom, sliced
- 2 zucchini, halved lengthwise then sliced crosswise
- 1 (14 1/2 ounce) tomatoes, diced
- Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
- Pound the beef slices until 1/8 inch thick.
- 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.
- 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.
- Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
- Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
- Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
- Cook, covered, until the meat is very tender, about 30 minutes.
- Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.