Zucchini Rice Casserole Italiano
- 4 cups of thinly sliced zucchini
- 1 pound of ground chuck
- 1 cup of chopped onion
- 1 Clove garlic, crushed
- 1/2 teaspoon of salt
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of pepper
- 2 cups of cooked rice
- 1 can (8 ounce) tomato sauce
- 1 Egg, beaten
- 1 cup of cream-style cottage cheese
- 1 cup (4 ounces) shredded Cheddar
- Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain well, and set aside. Combine beef and next 6 ingredients in a skillet. Cook until meat is browned, drain off pan drippings. Add rice and tomato sauce; set aside. Combine egg and cottage cheese; stir well. Layer half of zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture and cottage cheese mixture. Top with remaining zucchini. Cover and bake at 350u0b0F. for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5 minutes. Makes 6 servings.
zucchini, ground chuck, onion, clove garlic, salt, basil, oregano, pepper, rice, tomato sauce, egg, cheese, cheddar
Taken from www.epicurious.com/recipes/member/views/zucchini-rice-casserole-italiano-50020656 (may not work)