An old recipe from my days as a youngster in Southern Indiana. I have made an adjustment or two to bring it more up to date.
1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese
In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325-degree oven for 40 minutes.
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese
In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325-degree oven for 40 minutes.
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