This is a great early spring or late fall dish. Anytime that you have just a few zucchini and plenty of ground meat. No measurements are given and just about everything is optional. Change this recipe to suit your taste. For example, the last time that I made this dish I didn't have cottage cheese or mozzarella, so I used the cheeses that I did have. Also when using lean meats you will want to add water while browning so that it doesn't burn.
Ingredients:
zucchini sliced - several small or a few medium to large
ground meat - turkey, deer, beef or whatever
onions chopped
tomatoes - fresh crushed, stewed or sauce
garlic - crushed
oregano
basil
thyme
sea salt
pepper
egg
cheese - cottage cheese, shredded mozzarella, or whatever you have on hand
flour
Directions:
Sautee zucchini until just tender and set aside.
Brown ground meat, add onions until tender and then add the tomatoes and herbs. Simmer until juice is thickened.
In a bowl mix the egg, cottage cheese, half of the shredded cheese and a sprinkle of flour to slightly thicken the mixture.
Layer in casserole dish alternating meat, zucchini and cheese mixture. End with zucchini on top and bake, uncovered at 375 degrees for 30 minutes. Top with the reserved shredded cheese and put back into the oven for 10 more minutes.
Let stand for 10 minutes before serving.
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