Directions:
- Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside.
- In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices.
- Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.88 Kcal (1532 kJ) | ||
| Calories from fat | 122.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Cholesterol | 141.84mg | 47% | |
| Sodium | 742.6mg | 31% | |
| Potassium | 1495.55mg | 32% | |
| Total Carbs | 20.53g | 7% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 41.87g | 84% | |
| Vitamin C | 82.6mg | 138% | |
| Iron | 4.4mg | 25% | |
| Calcium | 203.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 77.65 Kcal (325 kJ) | ||
| Calories from fat | 26.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 21% | |
|---|---|---|---|
| Cholesterol | 30.1mg | 47% | |
| Sodium | 157.6mg | 31% | |
| Potassium | 317.39mg | 32% | |
| Total Carbs | 4.36g | 7% | |
| Sugars | 0.61g | 11% | |
| Dietary Fiber | 0.81g | 15% | |
| Protein | 8.89g | 84% | |
| Vitamin C | 17.5mg | 138% | |
| Iron | 0.9mg | 25% | |
| Calcium | 43.1mg | 20% | |
* 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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