Zucchini Beef

READY IN: 1hr
Recipe by HEP MEP

From The Runner's Cookbook printed in 1979. (Used to run!) My ex-dog chewed up my original copy of this book, and recently I was able to buy a used copy. This is one of my favorite recipes from it. I usually double the recipe when making this because 3 servings are just not enough! Prep time includes making the rice.

Top Review by woodland hues

A really nice casserole. I used a cup of tomato sauce and it was just right. Also thought it'd be good to cut the zucchini slices thin; mine were too thick and chunky. Everything else is perfect and enjoyable. Thank yu!

Ingredients Nutrition

Directions

  1. Cook zucchini in boiling salted water for 2 to 3 minutes; drain well.
  2. Brown the ground beef with onions and garlic until meat has lost it's pink color and onions are opaque; drain fat.
  3. Stir in seasoning,rice, and tomato sauce.
  4. Beat egg in a mixing bowl.
  5. Blend in cottage cheese.
  6. Put half the zucchini slices in a greased shallow 1 1/2 quart baking dish.
  7. Spoon on beef mixture.
  8. Spread cottage cheese over beef.
  9. Top with remaining zucchini.
  10. Sprinkle Mozzarella cheese over all.
  11. Bake at 350°F for 25 to 30 minutes or until cheese is lightly browned and casserole is bubbly.
  12. Serve with Parmesan if desired.

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