Zucchini and Rice Casserole Recipe

Name: Zucchini and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart sliced fresh zucchini; 1 lb ground beef; 1 cup chopped onion; 1 garlic clove, crushed; 1 teaspoon salt; 1 teaspoon basil; ½ teaspoon oregano; ¼ teaspoon pepper; 2 cups cooked rice; 8 ounces tomato sauce; 1 cup cottage cheese; 1 egg, beaten; 1 cup grated cheddar cheese

Servings: persons

1 quart sliced fresh zucchini
1 lb ground beef
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon pepper
2 cups cooked rice
8 ounces tomato sauce
1 cup cottage cheese
1 egg, beaten
1 cup grated cheddar cheese

1
Cook zucchini in boiling, salted water, 2-3 minutes.
2
Drain well.
3
Saute beef, onions, garlic and seasonings until onions are transparent.
4
Stir in rice and tomato sauce.
5
Blend cottage cheese and egg in separate bowl.
6
Arrange 1/2 zucchini slices in a buttered casserole.
7
Spoon meat-rice mixture, then spread with cottage cheese mixture.
8
Top with remaining zucchini slices.
9
Sprinkle on cheddar cheese.
10
Bake at 350 degrees for 20-25 minutes.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart sliced fresh zucchini, 1 lb ground beef, 1 cup chopped onion, 1 garlic clove, crushed, and more.

Yes, Zucchini and Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini and Rice Casserole

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