Description Edit

Makes 6 servings per casserole.

Ingredients Edit

Directions Edit

  1. Cook zucchini in salted water about 5 minutes. Drain.
  2. Combine ground beef, salt, pepper, garlic powder and onion in skillet; cook over medium-high heat until beef is no longer pink and onion is tender crisp.
  3. Add rice, green chilis and zucchini.
  4. Blend eggs, cottage cheese and Parmesan cheese. Stir into meat mixture.
  5. Turn into two greased shallow 2-quart casseroles.
  6. Top each casserole with 1 cup Cheddar cheese.
  7. Bake one at 350 °F for 30 minutes.
  8. Wrap and freeze the other for later use.
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