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Zucchini Italiano

 Zucchini Italiano
When zucchini is plentiful in my garden, I slice and parboil it, then freeze it in 4-cup containers for recipes like this. It saves time—and lets us enjoy fresh zucchini year-round.—Sandy Robideau, Eureka, Montana
4 ServingsPrep: 25 min. Bake: 30 min.


  • 4 cups thinly sliced zucchini
  • Water
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 garlic clove, minced
  • 1/2 cup chopped onion
  • 1 cup cooked rice
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, lightly beaten
  • 1/2 cup 4% cottage cheese
  • 1/2 cup shredded cheddar cheese


  • Cook zucchini in boiling water for 2 to 3 minutes or until almost
  • tender. Drain well; set aside.
  • In a large skillet, cook the beef, garlic and onion over medium heat
  • until meat is no longer pink; drain. Stir in the rice, tomato sauce,
  • oregano, salt and pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 10 minutes.
  • In a small bowl, combine egg and cottage cheese. Layer half of the
  • zucchini slices in a greased 8-in. square baking dish, overlapping

2 of 2

Zucchini Italiano (continued)

Directions (continued)

  • slices if needed. Spoon meat mixture over zucchini; dollop cottage
  • cheese mixture over meat. Top with remaining zucchini slices.
  • Bake, uncovered, at 350° for 25 minutes or until heated through.
  • Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or
  • until cheese is melted.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 366 calories, 17 g fat (9 g saturated fat), 130 mg cholesterol, 836 mg sodium, 21 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.