Recipe - Zucchini-Rice Casserole Italiano

4 cup Thinly cut or sliced up zucchini
1 pound Ground chuck
1 cup Chopped onion
1 Clove garlic, crushed
One half teaspoon Salt
1 teaspoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Pepper
2 cup Cooked rice
1 cn (8 ounce) tomato sauce
1 Egg, beaten
1 cup Creamstyle cottage cheese
1 cup (4 ounces) shredded Cheddar
cheese

Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain
well, and set aside. Combine beef and next 6 ingredients in a skillet. Cook
until meat is browned, drain off pan drippings. Add rice and tomato sauce;
set aside. Combine egg and cottate cheese; stir well. Layer half of
zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture
and cottage cheese mixture. Top with remaining zucchini. Cover and bake at
350 for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5
minutes. Makes 6 servings. Posted to EATL Digest by Pam & KerryAnn Cobb
priss@AMARANTH.COM on Jul 6, 1997