Ingredients
6 cups water4 cups sliced zucchini1 pound ground beef1 large onion, chopped1 garlic clove, minced2 cups cooked rice1 can (8 ounces) tomato sauce1 cup 4% cottage cheese1 large egg, lightly beaten1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1 teaspoon minced fresh basil or 1/4 teaspoon dried basil1/2 teaspoon salt1 cup shredded cheddar cheese
Preparation
In a large saucepan, bring water to a boil. Add zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with meat mixture and remaining zucchini; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.
