Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Zucchini-Rice Casserole Italiano
Yields: 1 serving(s)
Ingredients
- 4 cup(s) thinly sliced zucchini
- 1 pound(s) ground chuck
- 1 cup(s) chopped onion
- 1 clove garlic, crushed
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) dried basil
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) pepper
- 2 cup(s) cooked rice
- 1 can(s) (8 ounce) tomato sauce
- 1 egg, beaten
- 1 cup(s) cream-style cottage cheese
- 1 cup(s) (4 ounces) shredded cheddar cheese
Directions
- 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 13×9 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.
Rate this recipe: 
Loading ...Similar Recipes
- Beef-Zucchini Pie
- Zucchini-Feta Casserole
- Pizza Rice Casserole
- Italian Zucchini Casserole
- Lasagna Mexicana
- Taco Hotdish
- Double Cheese Hamburger Casserole
- Mexican Style Lasagne
- Mexi Corn Lasagna
- Lean Lasagna
- Hamburger Zucchini Casserole
- Lebanese Zucchini
- Sour Cream Noodle Bake
- Baked Lasagna
- Noodle, Cheese And Veggie Casserole
Leave a Comment