Beefy Now and Later Casserole

Description
Makes 6 servings. (Each baking dish)

Ingredients

 * 2 pounds zucchini, sliced (about 8 cups)
 * 1 pound lean ground beef
 * 1 cup chopped onion
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon garlic powder
 * 3 cups cooked rice
 * 1 4-ounce can green chiles, chopped
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 eggs, beaten
 * 2 cups (8 ounces) shredded Cheddar cheese, divided

Directions

 * 1) Cook zucchini in small amount of salted water in large covered saucepan about 5 minutes. Drain thoroughly and set aside.
 * 2) Cook beef, onion, salt, pepper and garlic powder in large skillet until meat is no longer pink and onion is tender crisp. Pour off excess fat.
 * 3) Combine rice, green chiles and zucchini in large bowl. Add meat mixture.
 * 4) Blend eggs, cottage cheese and Parmesan cheese in small bowl; stir into meat mixture.
 * 5) Divide evenly into two greased shallow 2-quart baking dishes. Top each with 1 cup Cheddar cheese.
 * 6) Bake one at 350 degrees 30 minutes. Cover and freeze other one for later use. Thaw in refrigerator before baking.