ZUCCHINI BEEF BAKE

Zucchini Beef Bake image

Zucchini is a favorite vegetable for cooks because it can be used in countless ways. Here it teams up with ground beef, rice and cheese for a pretty, palate-pleasing meal.- Christy Saniga, Tacoma, Washington

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 can (8 ounces) tomato sauce
1 cup 4% cottage cheese
1 large egg, lightly beaten
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1 cup shredded cheddar cheese

Steps:

In a large saucepan, bring water to a boil. Add zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt., Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with meat mixture and remaining zucchini; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 274 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.