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Stuffed Squash Casserole

Tummy.Tucker's picture
Ingredients
  Margarine 2 Teaspoon
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Garlic 2 Clove (10 gm), minced
  Long grain rice 1 Cup (16 tbs), cooked
  Cottage cheese 2⁄3 Cup (10.67 tbs), pureed
  Eggs 2 , beaten
  Fresh parsley 1 Tablespoon, chopped
  Chopped fresh parsley 1 Tablespoon
  Basil leaves 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Zucchini 10 Ounce, sliced lengthwise into 1/8-inch-thick slices (2 Medium Sized, About 5 Ounces Each)
  American cheese slice 2 Ounce (2 Slices, 1 Ounce Each)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a 8 inch non-stick skillet, saute the onion and garlic in the margarine over a medium heat for 1 to 2 minutes, until the onion is softened.
3) In a medium bowl, add the sauted mixture alongwith rest of the ingredients except zucchini and American cheese, mix well.
4) In a 8 x 8 x 2-inch casserole sprayed with non-stick cooking spray, arrange the zucchini slices at the bottom.
5) Evenly spread the cottage cheese mixture over the zucchini and top with American cheese slices.
6) Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Squash
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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