Zucchini Casserole (Rice Casserole Italiano)
Five luscious layers of meat, cheeses, egg, rice, and a zucchini seasoned Italian style
Zucchini Casserole (Rice Casserole Italiano)
1 qt. sliced fresh zucchini
1# lean ground beef
1 c. chopped onions
1 t. salt
1/4 t. pepper
2 t. Italian seasoning
2 c. cooked rice
1 can (8 ozs.) tomato sauce
1 c. cottage cheese
1 egg, beaten
1 cup grated cheddar cheese
Cook zucchini in boiling salted water about 2-3 minutes; drain well.
Saute ground meat, onions, garlic, and seasonings until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg. Arrange half of the zucchini slices in a buttered shallow 2-qt. casserole; spoon on meat-rice mixture. Spread cottage cheese over meat mixture. Top with remaining zucchini and sprinkle with cheddar cheese.
Bake at 350 degrees for 20-325 minutes or until hot and bubbly.
Makes six servings. Each serving provides 362 calories.
It is even great the next day as left-overs.
Last edited by janeknapp; 07-29-2013 at 04:15 AM.