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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When zucchini is plentiful in late summer, I keep this recipe at the front of my card file. It's a wonderful way to take advantage of the season's bountyand feed a crowd!Lila McNamara, Dickinson, North Dakota Ingredients:
4 cups shredded peeled zucchini, drained and squeezed dry |
2 cups cooked rice |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1 cup grated parmesan cheese |
2 eggs |
1 pound ground beef |
1 medium onion, chopped |
1-1/2 cups spaghetti sauce |
1 teaspoon dried oregano |
1/2 teaspoon salt |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, combine the zucchini, rice, mozzarella cheese, Parmesan cheese and eggs until well blended. Press into a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 400° for 20-25 minutes or until the crust is set and lightly browned.
3. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, oregano and salt. Spoon over zucchini crust. Sprinkle with cheddar cheese.
4. Bake at 400° for 15 minutes. Let stand for 5 minutes before serving. Yield: 12-15 servings.
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