Ingredients

How to make it

  • Prep veggies as directed above.
  • Nuke the sliced zucchini in a microwave safe bowl for 50 percent power for 2 minutes. (You only want to par-cook them, alternately you could blanch them in boiling water for 40 seconds and then plunge in ice water.) Cool and reserve.
  • Drain the cottage cheese in a coffee filter lined colander in the refrigerator for at least 20 minutes. Mix in a beaten egg and salt/pepper, parsley and lemon rind. Reserve.
  • Brown ground beef and DRAIN THE FAT VERY WELL.
  • Remove from pan.
  • Add oil to pan and saute the onion and garlic, saute til soft and limp. Add seasonings, including worchestershire and cook for a 45 seconds to a minute. Add flour and cook stirring constantly. Add hamburger back to the pan and mix well. Add the broth and cook over low heat until it thickens.
  • Assembly:
  • In a 13 x 9 pan, layer a single layer of zucchini coins, side to side as full as you can. cover with the ground beef mixture. Top entire pan with the cottage cheese mixture. Top with another layer of zucchini coins, side to side to cover the whole pan. Can cover tightly and freeze at this point. (I do this for the families we take it to in a double layered disposable foil pan, tightly covered in foil and a baggie of shredded cheese on the side..) Instructions for cooking:
  • Defrost overnight in the refrigerator and bake for 55 minutes in 350 degree oven 40 minutes covered, 15 not covered. Pull out of oven and top generously with the grated cheddar cheese and continue to heat until the cheddar is bubbly and hot, probably another five minutes or so.. Let rest at least 10 minutes to set up before serving.
  • If cooking directly without freezing, cook 20 minutes covered, 10 uncovered and five minutes with the cheese.

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    " It was excellent "
    mystic_river1 ate it and said...
    Great idea and great dish!
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  • lor 13 years ago
    I love zucchini and this recipe looks delish! Thank you for sharing.
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  • nanny 13 years ago
    I love zucchini and will be making the dish this week.It will be a joy and celabration of the harvest season thanks.I will definatley remember this dish for my Niece who is having her second son in Nov. when I go to help out for a week.It will make the trip to Maine nicely.
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  • notyourmomma 13 years ago
    Oh my, I'll have to take a look at that book! Not that I'm planning any funerals, it is just that we had some of the best dishes brought to us when our boy died and I never did get around to asking for the recipes. People were so kind and I was in so much pain, it was nice to open the freezer and pull out something to feed the hurting. Of course, brand new mommas and dads could always use some ready-made meals to ease their days when they are too sleep-deprived to cook.
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  • chefjeb 13 years ago
    Funeral food? This sounds good. I'm not waiting. By the way, there is a great book: Being Dead Is No Excuse -- The Official Southern Ladies Guide To Hosting The Perfect Funeral, by Gayden Metcalfe and Charlotte Hays. It explains, with recipes, the rules and rituals required for kicking the bucket tastefully and having a flawless funeral.
    Was this review helpful? Yes Flag

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