It's the end of the warm weather, the end of the alphabet, and just about the end of my garden. So here's a great recipe (modified some from Cooking Light) for all that shredded zucchini and ground beef in my freezer. Enjoy!
6 cups shredded zucchini
1 pound ground beef
2 tbsp. chopped garlic
1 jar spaghetti sauce (whatever brand is your favorite)
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. Italian seasoning
2 cups low-fat cottage cheese
1 tbsp. dried parsley
2 large eggs, lightly beaten
1/2 cup dry breadcrumbs
2 cups shredded mozzarella cheese, divided
Brown ground beef in a skillet until cooked through. Add spaghetti sauce and herbs; cook one minute. Remove from heat.
Combine cottage cheese, parsley, and eggs in a medium bowl.
Coat 9 x 13 casserole dish with cooking spray. Add zucchini. Sprinkle zucchini with half of the breadcrumbs, top with half of the cottage cheese mixture, then half of the meat mixture and 1 cup of the mozzarella. Repeat layers with remaining bread crumbs, cottage cheese mixture, and meat mixture.
Bake at 350 for 40 minutes. Sprinkle with remaining cup of mozzarella and bake additional 5 minutes, until cheese melts. Yield: 10 servings
This will serve a LOT of people. So if you're family is smaller like mine, divide into two smaller pans and freeze half. (It does freeze well.) This is a lot like lasagna--without the noodles. Yummy and perfect for a cool, autumn night!