Ingredients Jump to Instructions ↓

  1. 4 cups thinly sliced zucchini Water

  2. 1 pound ground beef

  3. 1 garlic clove, minced

  4. 1/2 cup chopped onion

  5. 1 cup cooked rice

  6. 1 can (8 ounces) tomato sauce

  7. 1/2 teaspoon dried oregano

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1 egg, lightly beaten

  11. 1/2 cup 4% cottage cheese

  12. 1/2 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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