| Zucchini Italiano | ||
| Metric | Ingredient | Imperial |
| 1 L | zucchini, thinly sliced | 4 cup |
| 500 g | lean ground beef | 1 lb |
| 1 | garlic clove, minced | 1 |
| 125 ml | onion, chopped | 1/2 cup |
| 250 ml | cooked rice | 1 cup |
| 1 | can tomato sauce (8 oz / 237 ml) | 1 |
| 2 ml | dried oregano | 1/2 tsp |
| 2 ml | salt | 1/2 tsp |
| 1 ml | pepper | 1/4 tsp |
| 1 | egg, lightly beaten | 1 |
| 125 ml | cottage cheese | 1/2 cup |
| 125 ml | cheddar cheese, shredded | 1/2 cup |
| Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well, set aside. In a skillet; cook beef, garlic and onion until beef is no longer pink and onion is tender. Drain off fat. Stir in rice, tomato sauce, oregano, salt and pepper. Simmer for 10 minutes. In a small bowl; combine egg and cottage cheese. In a baking dish; layer half of zucchini slices, overlapping if needed. Spoon meat mixture over zucchini. Spread cottage cheese mixture over meat. Top with remaining zucchini slices. Bake in preheated 350 F (180 C) oven for 25 minutes or until heated through. Sprinkle with shredded cheese. Bake an additional 2 to 3 minutes until cheese melts. Serves 4 |
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