When zucchini is plentiful in my garden, I slice and parboil it, then freeze it in 4-cup containers for recipes like this. It saves time-and lets us enjoy fresh zucchini year-round.-Sandy Robideau, Eureka, Montana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside. , In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. , Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 366 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 836mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
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