Ingredients
4 cups thinly sliced zucchiniWater1 pound ground beef1 garlic clove, minced1/2 cup chopped onion1 cup cooked rice1 can (8 ounces) tomato sauce1/2 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper1 large egg, lightly beaten1/2 cup 4% cottage cheese1/2 cup shredded cheddar cheese
Preparation
Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside.
In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices.
Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.
