| Zucchini-beef Casserole |
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2 lb. zucchini, sliced and cooked
1 lb. lean ground beef, browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 c. finely chopped onion
3 c. cooked rice
1 (4 oz.) can chopped green chilies
2 eggs, beaten
1 1/2 c. cottage cheese
2 c. grated Cheddar cheese
2 Tbsp. Parmesan cheese, grated |
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| Instructions |
| Cook squash in salted water about 5 minutes; drain well and set aside. Saute meat with seasonings and onion until meat is no longer pink and onion is tender. Add rice, green chilies and squash; blend in eggs, cottage cheese and Parmesan. Stir into meat mixture. Turn into two greased 2 quart casserole dishes. Top each with 1 cup Cheddar cheese. Bake at 350 degrees for 30 to 45 minutes. Wrap the other one and freeze to use later. |
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