Zucchini -Sausage Italiano

This is what we’re having for supper tonight, because, well, I have no other plan in place.  It’s a perfect quick meal for us this time of year, because we have almost everything on-hand.  I am using pork sausage tonight, but you could certainly use ground beef or ground pork or a mixture of the two.  Or, you could increase the amount of zucchini and go totally meatless. You can also used cooked pasta instead of cooked rice.  And, instead of stirring in the rice or pasta, you could just serve the zucchini mixture over the rice or pasta for a more filling meal.  On a hot, sticky summer evening, I prefer to cook it on the stovetop instead of heating up the kitchen with the oven; it’s kind of like a lazy skillet lasagna.

4 c. zucchini, thinly sliced
1 lb. ground meat
1/2 c. onion, chopped
2-3 cloves garlic, minced
1 c. cooked rice
1 c. tomato sauce (or leftover spaghetti sauce
1 T. fresh oregano (or 1 t. dried)
salt and pepper to taste
1 egg, beaten
1/2 c. cottage cheese
1 c. cheddar or mozzarella cheese, shredded

In large skillet, cook beef, zucchini, onion and garlic until meat is browned and onion is tender.

Stir in rice, tomato sauce and seasonings.

Combine egg and cottage cheese.

In 2-quart baking dish, put half of meat mixture on bottom, then top with cottage cheese mixture.  Spread remaining sauce over creamy layer.

Bake at 350 for 15 minutes or until bubbly.

Sprinkle cheese on top and bake for additional 10 minutes.

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