Zucchini Beef Bake

Ingredients

• 6 cups water 
• 4 cups zucchini sliced
• 1 pound ground beef 
• 1 large onion chopped
• 1  garlic clove minced
• 2 cups rice cooked
• 2 cups rice cooked
• 2 cups rice cooked
• 8 ounces tomato sauce canned
• 1 cup curd cottage cheese 4%
• 1 large eggs lightly beaten
• 1.5 teaspoons oregano dried fresh minced
• 1 teaspoon basil dried fresh minced
• 0.5 teaspoon salt 
• 1 cup cheddar cheese shredded

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. In a large saucepan, bring water to a boil.
2. Add zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender.
3. Drain and immediately place zucchini in ice water.
4. Drain and pat dry.
5. In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
6. Add garlic; cook 1 minute longer.
7. Drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
8. Arrange half of the zucchini in a greased 13x9-in. baking dish.
9. Layer with meat mixture and remaining zucchini; sprinkle with cheddar cheese.
10. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.