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Zucchini Italiano Recipe

Zucchini Italiano Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:4 servings

Ingredients

  • 4 cups thinly sliced zucchini
  • Water
  • 1 pound ground turkey or beef
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    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

Directions

  • 1. Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside.
  • 2. 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.
  • 3. In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices.
  • 4. 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.