Beefy Now And Later

Ingredients

• Servings: 8
• 1 pound zucchini, sliced
• 1 pound ground beef
• 1 small onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (4 ounce) can chopped green chilies
• 1 (24 ounce) carton cottage cheese
• 1/2 cup parmesan cheese
• 1 egg, slightly beaten
• 3 cups cooked rice
• 3 cups shredded cheddar cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a large casserole dish.
• bring a saucepan of salted water to a boil. cook zucchini in the boiling water until soft but not falling apart, 10 to 15 minutes; drain and set aside.
• heat a large skillet over medium-high heat. cook and stir ground beef, onion, garlic powder, salt, and black pepper in the hot skillet until the ground beef is completely browned, 7 to 10 minutes. add zucchini and chopped green chilies; cook and stir 1 minute more.
• combine cottage cheese, parmesan cheese, and egg in a large bowl; add ground beef mixture and cooked rice. stir mixture until evenly mixed; pour into the prepared casserole dish. sprinkle cheddar cheese over the casserole.
• bake in the preheated oven until the top is bubbling and the cheese is melted and slightly browned, 30 to 40 minutes.