Directions:
- In a large saucepan, bring water to a boil. Add zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
- Arrange half of the zucchini in a greased 13-in. x 9-in. baking dish. Layer with meat mixture and remaining zucchini; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.02 Kcal (1026 kJ) | ||
| Calories from fat | 63.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 87.46mg | 29% | |
| Sodium | 425.43mg | 18% | |
| Potassium | 1025.47mg | 22% | |
| Total Carbs | 20.11g | 7% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 26.56g | 53% | |
| Vitamin C | 55.9mg | 93% | |
| Iron | 3.2mg | 18% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 42.76 Kcal (179 kJ) | ||
| Calories from fat | 11.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 11% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 29% | |
| Sodium | 74.24mg | 18% | |
| Potassium | 178.96mg | 22% | |
| Total Carbs | 3.51g | 7% | |
| Sugars | 0.39g | 9% | |
| Dietary Fiber | 0.59g | 14% | |
| Protein | 4.63g | 53% | |
| Vitamin C | 9.8mg | 93% | |
| Iron | 0.6mg | 18% | |
| Calcium | 21.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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