Zucchini Beef

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.

• Ready In: 1 hr
• Serves: 3

Ingredients

• 1  lb fresh zucchini, sliced
• 1⁄2 lb ground beef
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon black pepper
• 1  cup cooked rice
• 1⁄2 cup tomato sauce
• 1⁄2 cup cottage cheese
• 1  egg
• 1⁄2 cup  grated mozzarella cheese
•  grated parmesan cheese, to pass around

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.