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Zucchini Italiano

Total Time

Prep: 25 min. Bake: 30 min.

Makes

4 servings

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
Zucchini Italiano Recipe photo by Taste of Home

Ingredients

  • 4 cups thinly sliced zucchini
  • Water
  • 1 pound ground beef
  • 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 large 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.

Nutrition Facts

1 each: 366 calories, 17g fat (9g saturated fat), 130mg cholesterol, 836mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 31g protein.

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