Zucchini Casserole Funeral Food Recipe

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Zucchini Casserole Funeral Food
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Ingredients
18
Count
Nutrition
212
Calories
Total time
55
Minutes
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Ingredients:

  • 6 small to medium zucchini , scrubbed sliced in coins
  • 1/2 tbsp of oil
  • 1 medium onion, chopped medium
  • 2 cloves of garlic, minced
  • 1/2 tsp of dried oregano
  • 1/2 tsp of dried basil
  • 8 to 10 passes of a fresh nutmeg on a microplane or rasp
  • 2 tbsp. of flour
  • 1/4 cup of beef broth
  • some grated lemon rind
  • 1/2 tsp of pepper
  • 1/2 tsp of salt
  • 2 tbsp of chopped parsley

Directions:

  1. Prep veggies as directed above.
  2. Nuke the sliced zucchini in a microwave safe bowl for 50 percent power for 2 minutes. (You only want to par-cook them, alternately you could blanch them in boiling water for 40 seconds and then plunge in ice water.) Cool and reserve.
  3. Drain the cottage cheese in a coffee filter lined colander in the refrigerator for at least 20 minutes. Mix in a beaten egg and salt/pepper, parsley and lemon rind. Reserve.
  4. Brown ground beef and DRAIN THE FAT VERY WELL.
  5. Remove from pan.
  6. Add oil to pan and saute the onion and garlic, saute til soft and limp. Add seasonings, including worchestershire and cook for a 45 seconds to a minute. Add flour and cook stirring constantly. Add hamburger back to the pan and mix well. Add the broth and cook over low heat until it thickens.
  7. Assembly:
  8. In a 13 x 9 pan, layer a single layer of zucchini coins, side to side as full as you can. cover with the ground beef mixture. Top entire pan with the cottage cheese mixture. Top with another layer of zucchini coins, side to side to cover the whole pan. Can cover tightly and freeze at this point. (I do this for the families we take it to in a double layered disposable foil pan, tightly covered in foil and a baggie of shredded cheese on the side..) Instructions for cooking:
  9. Defrost overnight in the refrigerator and bake for 55 minutes in 350 degree oven 40 minutes covered, 15 not covered. Pull out of oven and top generously with the grated cheddar cheese and continue to heat until the cheddar is bubbly and hot, probably another five minutes or so.. Let rest at least 10 minutes to set up before serving.
  10. If cooking directly without freezing, cook 20 minutes covered, 10 uncovered and five minutes with the cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 212.13 Kcal (888 kJ)
Calories from fat 89.24 Kcal
% Daily Value*
Total Fat 9.92g 15%
Cholesterol 79.19mg 26%
Sodium 636.35mg 27%
Potassium 296.61mg 6%
Total Carbs 6.54g 2%
Sugars 3.48g 14%
Dietary Fiber 0.54g 2%
Protein 22.93g 46%
Vitamin C 2.3mg 4%
Vitamin A 0.2mg 8%
Iron 0.8mg 4%
Calcium 172.5mg 17%
Amount Per 100 g
Calories 112.68 Kcal (472 kJ)
Calories from fat 47.4 Kcal
% Daily Value*
Total Fat 5.27g 15%
Cholesterol 42.06mg 26%
Sodium 338.01mg 27%
Potassium 157.55mg 6%
Total Carbs 3.47g 2%
Sugars 1.85g 14%
Dietary Fiber 0.28g 2%
Protein 12.18g 46%
Vitamin C 1.2mg 4%
Vitamin A 0.1mg 8%
Iron 0.4mg 4%
Calcium 91.6mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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