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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I adopted this recipe after the cute and talented Shelly left the site. After loading up with her Carb Fixes (Shelly's Cheap, Easy and Delicious Carb Fix and Shelly's More Expensive and Elaborate Carb Fix), a little low carb fix such as this might just be the ticket. Shelly's original comments: I think this casserole is weird because it has no starchy item - no potatoes, pasta, rice, etc. This does, however, make it perfect for Atkins, South Beach, etc. I hope the way I divided the ingredients into 3 sections makes sense. Ingredients:
1 lb ground beef, cooked and drained |
1 teaspoon salt |
1/4 teaspoon pepper (or to taste ( knock yourself out) |
1 fresh garlic clove, minced |
3 lbs yellow squash, sliced (i prefer yellow) or 3 lbs zucchini (i prefer yellow) |
1 green pepper, chopped fine |
1 medium onion, chopped fine |
2 tablespoons butter or 2 tablespoons margarine |
1 cup sharp cheddar cheese, shredded |
2 eggs |
2 cups cottage cheese |
2 teaspoons fresh parsley, chopped (optional) |
2 tablespoons parmesan cheese, grated |
Directions:
1. Place first set of ingredients (cooked and drained ground beef, salt, pepper and garlic) in bottom of 9 x 13 pan.
2. Cook sliced yellow squash in boiling water until tender.
3. Drain well.
4. Mash cooked squash together with green pepper, onion and butter/margarine.
5. Spread squash over meat layer and sprinkle with grated sharp cheddar cheese.
6. For third set of ingredients: beat eggs, fold in cottage cheese and parsley.
7. Spoon over squash/cheese layer.
8. Sprinkle with parmesan.
9. Bake in 350 degree oven for 35 to 45 minutes.
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