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