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Layered Zucchini

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  Sliced zucchini 6 Cup (96 tbs) (About 1 3/4 Pounds)
  Ground beef 1⁄2 Pound
  Garlic clove 1 Small, minced
  Canned tomato sauce 8 Ounce
  Salt 1 Teaspoon
  Dried oregano leaves 1⁄4 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Small curd cottage cheese 1 Cup (16 tbs)
  Egg 1 , beaten
  Parsley flakes 1 Tablespoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Shredded mozzarella cheese 4 Ounce (1 Cup)

Cook zucchini in boiling salted water in saucepan until tender-crisp, about 5 minutes; drain.
Cook beef and garlic in skillet until beef is browned, about 5 minutes.
Stir in tomato sauce, salt, oregano, and basil.
Stir together cottage cheese, egg, and parsley.
Place half of zucchini in greased 8-inch-square baking pan; sprinkle with half of crumbs.
Spread with half of cottage-cheese mixture, then with half of beef mixture and half of mozzarella.
Repeat layers; reserve remaining mozzarella.
Bake in 350°F oven 25 minutes.
Sprinkle with reserved cheese; return to oven just long enough to melt cheese, about 3 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1528 Calories from Fat 835

% Daily Value*

Total Fat 94 g144%

Saturated Fat 39 g195%

Trans Fat 0 g

Cholesterol 471 mg157%

Sodium 5099.6 mg212.5%

Total Carbohydrates 70 g23.4%

Dietary Fiber 17.8 g71.3%

Sugars 34 g

Protein 113 g225.8%

Vitamin A 112.2% Vitamin C 271.9%

Calcium 123.6% Iron 137.6%

*Based on a 2000 Calorie diet


Layered Zucchini Recipe