Ground beef, chiles and zucchini combine to make this satisfying and flavorful casserole. A bit of egg helps bind it together for a compact Mexican pie. Your family will enjoy this South-of-the-Border dish.
2 pounds zucchini, sliced
1/2 cup water
1 pound lean ground beef
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 cups cooked rice
1 (4-ounce) can diced green chiles
2 large eggs
1 (12-ounce) container cottage cheese
1 tablespoon freshly grated Parmesan cheese
2 cups shredded cheddar cheese
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish; set aside.
- In a saucepan steam zucchini in water until tender-crisp.
- In a skillet combine ground beef with onion; sprinkle with salt, pepper and garlic powder. Brown beef thoroughly, about 5 minutes, stirring often; drain.
- Add rice, green chiles, zucchini, eggs, cottage cheese and Parmesan cheese. Mix well. Transfer to casserole dish, top with cheddar cheese and bake until bubbly and starting to brown, about 30 minutes.
Makes 8 servings.