Zucchini and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is the first zucchini recipe I ever tasted and it is still my absolute favorite after all of these years. Thanks Mom for discovering it. Ingredients:
1 quart sliced fresh zucchini |
1 lb ground beef |
1 cup chopped onion |
1 garlic clove, crushed |
1 teaspoon salt |
1 teaspoon basil |
1/2 teaspoon oregano |
1/4 teaspoon pepper |
2 cups cooked rice |
8 ounces tomato sauce |
1 cup cottage cheese |
1 egg, beaten |
1 cup grated cheddar cheese |
Directions:
1. Cook zucchini in boiling, salted water, 2-3 minutes.
2. Drain well.
3. Saute beef, onions, garlic and seasonings until onions are transparent.
4. Stir in rice and tomato sauce.
5. Blend cottage cheese and egg in separate bowl.
6. Arrange 1/2 zucchini slices in a buttered casserole.
7. Spoon meat-rice mixture, then spread with cottage cheese mixture.
8. Top with remaining zucchini slices.
9. Sprinkle on cheddar cheese.
10. Bake at 350 degrees for 20-25 minutes.
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