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Zucchini Beef Bake Recipe

Photo by: Taste of Home

Zucchini is a favorite vegetable for cooks because it can be used in countless ways. Here it teams up with ground beef, rice and cheese for a pretty, palate-pleasing meal.— Christy Saniga, Tacoma, Washington

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6-8 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 can (8 ounces) tomato sauce
1 cup (8 ounces) 4% cottage cheese
1 egg, lightly beaten
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13-in. x 9-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 274 calories, 13 g fat (7 g saturated fat), 85 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 1 g fiber, 21 g protein.

Zucchini Beef Bake published in Casserole Cookbook , p52