Zucchini-rice Casserole Italiano
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 4 | c | Thinly sliced zucchini |
| 1 | lb | Ground chuck |
| 1 | c | Chopped onion |
| 1 | Clove garlic, crushed | |
| 1/2 | t | Salt |
| 1 | t | Dried basil |
| 1/2 | t | Dried oregano |
| 1/4 | t | Pepper |
| 2 | c | Cooked rice |
| 1 | 8 ounce tomato sauce | |
| 1 | Egg, beaten | |
| 1 | c | Cream-style cottage cheese |
| 1 | c | 4 ounces shredded Cheddar |
| cheese |
INSTRUCTIONS
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 <priss@AMARANTH.COM> on Jul 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3885
Calories From Fat: 2228
Total Fat: 249.3g
Cholesterol: 931.7mg
Sodium: 6635.5mg
Potassium: 4117.8mg
Carbohydrates: 153.5g
Fiber: 13.7g
Sugar: 34.8g
Protein: 250.6g