Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Thinly sliced zucchini |
1 pounds | Ground chuck |
1 cup | Chopped onion |
1 \N | 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 \N | Egg, beaten |
1 cup | Cream-style cottage cheese |
1 cup | (4 ounces) shredded Cheddar cheese |
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