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Cut the zucchini in 1/4" slices and cook in a small amount of boiling, salted water in a saucepan until just tender. Drain thoroughly. Melt the butter in a heavy skillet. Add the onion and garlic and cook, stirring, until the onion is transparent. Add the ground beef and cook, stirring occasionally, until beef begins to brown. Stir in the rice and basil. Place half the zucchini in a greased 2-1/2 quart casserole and top with beef mixture. Add the Mayfield cottage cheese and remaining zucchini. Combine the soup and water and pour over zucchini. Sprinkle with cheese. Bake in 350º oven for 35-40 minutes or until lightly browned. Serves 6-8.
One-dish meal completed with bread of your choice. |
