Thursday, March 24, 2011

Zucchini Casserole

When you're blue...and there's nothin else to do, whip up some lovin and pop it in the oven. ~m gaughen

This is an old family favorite given to us by Donna B. We may adapt it from time to time, but never too far off the original. Some times, like this time, I mixed the ground round with ground turkey. I always use 1/2 tsp of cinnamon and increase the cheese. Mom's told me that she has added white raisins on top of the meat, but under the cheese mixture..."it adds a more middle eastern flavor."

Zucchini Casserole

3-4 Zucchini (cut in ¼“ slices)
1 Onion (sliced)
2 Tbsp. Vegetable Oil
1 lb. Lean Ground Round
1 – 8 oz can Tomato Sauce
1 clove Garlic (minced)
½ tsp. Salt
¼ tsp. Cinnamon
1 c. Cottage Cheese
1 Egg (beaten slightly)
¼ c. Parmesan Cheese (grated)

In a skillet, brown zucchini and onion lightly in oil; remove from skillet and place in shallow 1½ - 2 qt. Baking dish. (you may need to do this in batches).

In same skillet, brown beef, pour off fat. Stir in next 4 ingredients and spoon over zucchini and onion mixture.

Blend egg and cottage cheese and spoon over meat. Sprinkle on Parmesan cheese and bake at 350' for 30 min.

Serves 6 - 8

warm fuzzies,


  1. Yummers! I made this last summer and it was really good. Occasionally we'd hit a bit of bitter zucchini but they were free so who's complaining!

  2. Looks completely yummy! Younger zucs are best to combat any bitterness, but when they are free you are right, who cares?! The bitter bites should be few and it looks fantastic. I happen to have several zucs and will definitely be trying this one. Thanks!


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