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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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From The Runner's Cookbook printed in 1979. (Used to run!) My ex-dog chewed up my original copy of this book, and recently I was able to buy a used copy. This is one of my favorite recipes from it. I usually double the recipe when making this because 3 servings are just not enough! Prep time includes making the rice. Ingredients:
1 lb fresh zucchini, sliced |
1/2 lb ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
1/2 teaspoon basil |
1/4 teaspoon salt |
1/4 teaspoon oregano |
1/4 teaspoon black pepper |
1 cup cooked rice |
1/2 cup tomato sauce |
1/2 cup cottage cheese |
1 egg |
1/2 cup grated mozzarella cheese |
grated parmesan cheese, to pass around |
Directions:
1. Cook zucchini in boiling salted water for 2 to 3 minutes; drain well.
2. Brown the ground beef with onions and garlic until meat has lost it's pink color and onions are opaque; drain fat.
3. Stir in seasoning,rice, and tomato sauce.
4. Beat egg in a mixing bowl.
5. Blend in cottage cheese.
6. Put half the zucchini slices in a greased shallow 1 1/2 quart baking dish.
7. Spoon on beef mixture.
8. Spread cottage cheese over beef.
9. Top with remaining zucchini.
10. Sprinkle Mozzarella cheese over all.
11. Bake at 350°F for 25 to 30 minutes or until cheese is lightly browned and casserole is bubbly.
12. Serve with Parmesan if desired.
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