RICE-ZUCCHINI CASSEROLE ITALIANO|
1 qt. sliced fresh zucchini
1 lb. lean ground beef
1 c. chopped onions
1 clove garlic, pressed
1 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. pepper
2 c. cooked rice
1 (8 oz.) can tomato sauce
1 c. cottage cheese
1 egg, beaten
1 c. grated Cheddar cheese
Cook zucchini in boiling salted water about 2 to 3
minutes; drain well. Saute lean ground beef, onions, garlic
and seasonings until onions are transparent. Stir in rice and
tomato sauce. Blend cottage cheese and egg. Arrange half of
the zucchini slices in a buttered shallow 2 quart casserole;
spoon on meat-rice mixture. Spread cottage cheese over meat
mixture. Top with remaining zucchini and sprinkle with Cheddar
cheese. Bake at 350 degrees for 20 to 25 minutes or until hot and
bubbly. Makes 6 servings.
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