| 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 |
ts |
Salt |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Cooked rice |
| 1 |
cn |
(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
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”