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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eleanor Stuckey (Grandma Stuckey)


1 qt sliced fresh zucchini
1 lb ground beef
1 c chopped onion
1 clove garlic crushed
1 tsp salt
1 tsp basil
tsp oregano
tsp pepper
2 c cooked rice
8 oz can tomato sauce
1 c cottage cheese
1 egg beaten
1 c grated cheddar cheese

Cook zucchini in boiling salted water 2-3 minutes and drain well. Saute ground meat, onions, garlic and seasonings until onions are clear. Stir in rice and tomato sauce. Arrange half of the zucchini slices in a buttered 9 x 13 pan. Spoon on meat mixture. Blend cottage cheese and egg over meat. Lap with remaining zucchini and sprinkle with cheese. Bake at 350 for 20-25 minutes or until hot and bubbly.

Personal Notes:
Personal Notes:
Grandma loved cooking with zucchini and was always finding new and creative ways to use it. Her garden in the summers would always be full of zucchini. You will find several recipes in this book from Grandma that were zucchini based. She was one good cook!




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