| Zucchini-Rice Casserole Italiano
4 cups of thinly sliced zucchini
1 pound of ground chuck
1 cup of chopped onion
1 Clove garlic, crushed
1/2 teaspoon of salt
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
1/4 teaspoon of pepper
2 cups of cooked rice
1 can (8 ounce) tomato sauce
1 Egg, beaten
1 cup of cream-style cottage cheese
1 cup (4 ounces) shredded Cheddar |
|
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 cottage 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 350ºF. 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@AMARANTH.COM> on Jul 6, 1997
|
|