|
Title: Zucchini-Rice Casserole Italiano Categories: None Yield: 1 Servings 4 c Thinly sliced zucchini 1 lb Ground chuck 1 c Chopped onion 1 Clove garlic, crushed 1/2 ts Salt 1 ts Dried basil 1/2 ts Dried oregano 1/4 ts Pepper 2 c Cooked rice 1 cn (8 ounce) tomato sauce 1 Egg, beaten 1 c Cream-style cottage cheese 1 c (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 |