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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Zucchini is a favorite vegetable for cooks because it can be used in countless ways. Here it teams up with ground beef, rice and cheese for a pretty, palate-pleasing meal. Christy Saniga, Tacoma, Washington Ingredients:
6 cups water |
4 cups sliced zucchini |
1 pound ground turkey or beef |
1 large onion, chopped |
1 garlic clove, minced |
2 cups cooked rice |
1 can (8 ounces) tomato sauce |
1 cup (8 ounces) 4% cottage cheese |
1 egg, lightly beaten |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1/2 teaspoon salt |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. 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.
2. 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.
3. 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.
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