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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is another recipe from the Alberta Kidney Foundation with special considerations in lowering potassium levels for patients in renal failure. Ingredients:
2 cups zucchini, sliced lengthwise |
1 cup lean ground beef |
1/2 cup onion, chopped |
1/4 cup celery, chopped |
1 garlic clove, minced |
1/2 teaspoon basil |
1/2 teaspoon parsley |
1/4 teaspoon oregano |
1 dash pepper |
1 cup cooked rice, unsalted |
2 small tomatoes, finely chopped |
1/2 cup cottage cheese |
1 egg, beaten |
1/2 cup low-sodium cheddar cheese, grated |
Directions:
1. Boil zucchini for 2 minutes.
2. Fry ground beef, onion, celery, garlic and seasonings till meat is brown. Stir in rice and tomato together for a mixture.
3. Blend cottage cheese and egg in a bowl.
4. Arrange half of the zucchini slices in a one-quart casserole dish.
5. Spoon on meat-rice mixture.
6. Spread cottage cheese and egg over meat.
7. Top with remaining zucchini and sprinkle with cheese.
8. Bake at 350 degrees for 20-25 minutes.
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