Zucchini Casserole

• 2 lb. zucchini (2 1/2 large)
• 2 eggs
• 2 c. cottage cheese
• 3/4 c. uncooked rice (instant)
• 1/2 c. chopped onion
• 3 Tbsp. snipped parsley
• 1 1/2 tsp. thyme
• 1 tsp. salt
• 3/4 c. grated Parmesan (may use less if also using Longhorn cheese)
• 1 to 2 c. Longhorn cheese (depends on how cheesy you want it)
• 1 lb. lean ground beef or ground turkey

1. Cut unpared zucchini into 1/2-inch slices. Cook, covered, in 1-inch of boiling salted water for 5 minutes. Drain.
2. Beat eggs. Stir in all ingredients with eggs except cheeses and meat.
3. Place in the bottom of pan half of the zucchini.
4. Add half of the egg and rice mixture.
5. Lightly sprinkle 1/3 to 1/2 of the Parmesan cheese.
6. Repeat layer of zucchini, then rice mix. Add Parmesan cheese on top, then add meat on top.
7. Bake in oven at 350u0b0 for 1 hour.
8. After the first 30 minutes of baking, add shredded Longhorn cheese.

zucchini, eggs, cottage cheese, rice, onion, parsley, thyme, salt, parmesan, longhorn cheese, lean ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721124 (may not work)