Zucchini-rice casserole italiano

1 Servings

Ingredients

Quantity Ingredient
4 cups Thinly sliced zucchini
1 pounds Ground chuck
1 cup Chopped onion
1 Clove garlic, crushed
½ teaspoon Salt
1 teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Pepper
2 cups Cooked rice
1 can (8 ounce) tomato sauce
1 Egg, beaten
1 cup Cream-style cottage cheese
1 cup (4 ounces) shredded Cheddar cheese

Directions

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 cottate 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 350 for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5 minutes. Makes 6 servings. Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@...> on Jul 6, 1997

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