Zucchini Cheese Bake

Ingredients for Zucchini Cheese Bake:

  • 5 ½ Cups     Fresh Zucchini, sliced, use small sized
  • 1lb     Lean Ground beef
  • 1     Medium onion, fine chopped
  • 1 ½ Cup     Cooked white rice
  • 1     10 ½ oz Can cream of Mushroom soup
  • 2 1/4 Cup     Cream style cottage cheese, well drained
  • 1 tsp.     E-Z Season Greek Seasoning
  • 1 Cup     Shredded cheddar cheese
  • Salt and Pepper to taste


Preparation for Zucchini Cheese Bake:

In a large stockpot of boiling salted water, cook the sliced fresh zucchini for 3 to 4 minutes; drain well. In a large skillet, cook the ground beef and diced onions until meat is browned; drain off excess fat. Remove from the heat and stir in the cooked rice, soup, EZ Season, garlic and salt and pepper to taste. Spray with oil a 9X9 glass-baking dish and arrange half of the zucchini. Top with the beef rice mixture and then the cottage cheese. Now layer on top the remaining zucchini slices. Cover with foil and refrigerate overnight. To cook; preheat oven to 350 degrees and bake uncovered for 1 hour. Remove from the oven and sprinkle with the cheddar cheese and return to oven and bake additional 3 minutes or until the cheese is melted.

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