Thursday, July 21, 2011

Rachel's Meaty Zucchini Casserole

6-8 medium sized zucchini
1.5 lbs meat (I use a combination of sausage and ground meat)
2 eggs
1-2 cloves garlic, minced
1/2 onion, chopped and sautéed
1/2 cup parmesan cheese, grated (can use the cheepo kind too:)
1 cup colby jack, cheddar or mozzarella cheese (I use whatever I have on hand)
1.5-2 Jars spaghetti sauce (24 oz)
spices (oregano, parlsey) to taste, optional
2-4 cups cooked rice, optional
1 cup cottage cheese, optional

Cook meat. Put in 9X13 casserole dish to cool, leaving fat from cooking in pan.

Wash and trim ends of zucchini. You can also peel zucchini, which is what my family prefers. Cut zucchini lengthwise into four pieces. Then cut into inch wide pieces. Preheat oven to 350. Cook zucchini until mostly done in pan you used to cook meat. I usually cover and cook on medium low for 10-15 minutes, stirring occasionally.

While zucchini cooks mix together eggs, garlic and parmesan cheese and spaghetti sauce into meat mixture. When zucchini is done cooking, drain it then mix into the meet mixture. Add more spaghetti sauce, if desired and rice and/or cottage cheese, if desired. Top with some cheese before putting in over, or right before taking out of the oven. Cover lightly with tinfoil then cook 45-60 minutes.

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