Zucchini Italiano

• 4 cups thinly sliced zucchini
• Water
• 1 pound ground beef
• 1 garlic clove, minced
• 1/2 cup chopped onion
• 1 cup cooked rice
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg, lightly beaten
• 1/2 cup 4% cottage cheese
• 1/2 cup shredded cheddar cheese

1. Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside.
2. In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices.
4. Bake, uncovered, at 350u0b0 for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

zucchini, water, ground beef, garlic, onion, rice, tomato sauce, oregano, salt, pepper, egg, cottage cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/zucchini-italiano/ (may not work)