Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
843
Calories
58g
Protein
35g
Fat
71g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 quart sliced zucchini (about 1 pound) OR 2 10-ounce packages frozen zucchini
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1 teaspoon basil
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground black pepper
- 2 cups cooked rice
- 1 8-ounce can tomato sauce
- 1 cup cottage cheese
- 1 egg, slightly beaten
- 1 cup grated Cheddar cheese
- =
Directions
1
Cook zucchini in boiling salted water about 2 to 3 minutes; drain well.
2
Cook meat, onion, garlic, salt, basil, oregano and pepper in large skillet until onion is transparent. Stir in rice and tomato sauce.
3
Blend cottage cheese and egg. Arrange half of zucchini slices in buttered shallow 2-quart casserole; spoon on meat-rice mixture. Spread cottage cheese over meat mixture. Top with remaining zucchini and sprinkle with Cheddar cheese. Bake at 350 degrees 20 to 25 minutes or until hot and bubbly.
Recipe sourced from
fandom