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Layered Zucchini

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini

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