Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
2
-
8
-
1
-
1
-
1
-
-
Directions
Zucchini and Rice Casserole, This is the first zucchini recipe I ever tasted and it is still my absolute favorite after all of these years Thanks Mom for discovering it , This was very easy and tasty, and I can definitely see how it would make a great OAMC dish I did make a few alterations: I steamed my zucchini in the microwave for a few moments to save time, used ground turkey, and I was very generous with the garlic Since the spices invoked an Italian flavor used mozzarella cheese, which tasted great Thanks for posting a great way to use the summer bounty of zucchini!
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Steps
|
1
Done
|
Cook Zucchini in Boiling, Salted Water, 2-3 Minutes. |
|
2
Done
|
Drain Well. |
|
3
Done
|
Saute Beef, Onions, Garlic and Seasonings Until Onions Are Transparent. |
|
4
Done
|
Stir in Rice and Tomato Sauce. |
|
5
Done
|
Blend Cottage Cheese and Egg in Separate Bowl. |
|
6
Done
|
Arrange 1/2 Zucchini Slices in a Buttered Casserole. |
|
7
Done
|
Spoon Meat-Rice Mixture, Then Spread With Cottage Cheese Mixture. |
|
8
Done
|
Top With Remaining Zucchini Slices. |
|
9
Done
|
Sprinkle on Cheddar Cheese. |
|
10
Done
|
Bake at 350 Degrees For 20-25 Minutes. |
