Zucchini And Rice Casserole Recipe

Ingredients for Zucchini And Rice Casserole

• Fresh Zucchini
• Ground Beef
• Onion
• Garlic Clove
• Salt
• Basil
• Oregano
• Pepper
• Cooked Rice
• 1 (28-ounce) can crushed tomatoes
• 8 ounces cottage cheese
• 1 large egg
• 1 cup shredded cheddar cheese

How to Make Zucchini And Rice Casserole

1. Bring a large pot of salted water to a boil. Add 2 medium zucchini, sliced into 1/4-inch thick rounds, and cook for 2-3 minutes until slightly tender.
2. Drain the zucchini well and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound ground beef, 1 medium onion (chopped), and 2 cloves garlic (minced). Cook, breaking up the beef, until the onions are translucent and the beef is browned. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
4. Stir in 1 cup uncooked long-grain rice and 1 (28-ounce) can crushed tomatoes. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the rice is slightly softened.
5. In a medium bowl, whisk together 8 ounces cottage cheese and 1 large egg.
6. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
7. Arrange half of the cooked zucchini slices in the prepared baking dish.
8. Spoon the meat and rice mixture evenly over the zucchini.
9. Spread the cottage cheese mixture evenly over the meat and rice.
10. Top with the remaining zucchini slices.
11. Sprinkle 1 cup shredded cheddar cheese over the top.
12. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.