Zucchini-rice Casserole Italiano Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Thinly sliced zucchini,
1 lbs: Ground chuck,
1 cup: Chopped onion,
1 Clove: garlic, crushed
1/2 tsp: Salt,
1 tsp: Dried basil,
1/2 tsp: Dried oregano,
1/4 tsp: Pepper,
2 cup: Cooked rice,
1 can: , (8 ounce) tomato sauce
1: Egg, beaten
1 cup: Cream-style cottage cheese,
1 cup: , (4 ounces) shredded Cheddar cheese
Directions:
Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain
well, and set aside. Combine beef and next 6 ingredients in a skillet. Cook
until meat is browned, drain off pan drippings. Add rice and tomato sauce;
set aside. Combine egg and cottate cheese; stir well. Layer half of
zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture
and cottage cheese mixture. Top with remaining zucchini. Cover and bake at
350 for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5
minutes. Makes 6 servings. Posted to EAT-L Digest by Pam & KerryAnn Cobb
on Jul 6, 1997
Source from luhu.jp
well, and set aside. Combine beef and next 6 ingredients in a skillet. Cook
until meat is browned, drain off pan drippings. Add rice and tomato sauce;
set aside. Combine egg and cottate cheese; stir well. Layer half of
zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture
and cottage cheese mixture. Top with remaining zucchini. Cover and bake at
350 for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5
minutes. Makes 6 servings. Posted to EAT-L Digest by Pam & KerryAnn Cobb
Source from luhu.jp
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