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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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When zucchini is plentiful in my garden, I slice and parboil it, then freeze it in 4-cup containers for recipes like this. It saves timeand lets us enjoy fresh zucchini year-round.Sandy Robideau, Eureka, Montana Ingredients:
4 cups thinly sliced zucchini |
water |
1 pound ground turkey or beef |
1 garlic clove, minced |
1/2 cup chopped onion |
1 cup cooked rice |
1 can (8 ounces) tomato sauce |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg, lightly beaten |
1/2 cup 4% cottage cheese |
1/2 cup shredded cheddar cheese |
Directions:
1. Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside.
2. 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.
3. 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.
4. 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.
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