Rice Casserole Italiano (Zucchini Casserole)

Rice Casserole Italiano (Zucchini Casserole)

2 packages (10oz each) frozen zucchini or 1 quart sliced fresh zucchini

1 lb lean ground beef

1 cup chopped onions

1 clove garlic, crushed

1 tsp each salt and basil

½ teaspoon oregano

¼ teaspoon pepper

2 cups cooked rice (leave some of water out of rice, it will suck up the water from zucchini & sauce)

1 can tomato sauce (14oz) or use marinara sauce

1 cup cottage cheese

1 egg, beaten

1 cup grated cheddar cheese

Cook zucchini in boiling salted water about 2 to 3 minutes; drain well. Sauté 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 buttered shallow 2-quart 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 to 25 minutes or until hot and bubbly.

First layer

rice and meat mixture

Top layer.

ready to cook

Picture before it is all eaten.