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Cooked by: Chef / Last Modified: 7/20/2008 / Number of Servings: 6 |
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Directions: 1. For the First layer: Put ground beef, salt, pepper and garlic in a
skillet over moderate heat. Stir mixture with a wooden spoon, break- ing up
into large chunks of meat as it cooks. Cook until well done. Drain fat, and
spoon mixture into a 2 quart casserole dish.
2. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan.
Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or
until very tender. Pour into a colander, drain well.
3. Transfer squash back to the saucepan and mash with potato masher or
electric mixer until squash is well broken up. Add green chiles, onion and
butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle
with cheddar cheese. Preheat oven to 350F.
4. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire
whisk or portable mixer until light. Fold in cottage cheese and parsley.
Spoon over squash layer in the casserole.
5. Sprinkle casserole with Parmesan cheese (you might even add a little
more cheddar if desired), and place on the center rack of the oven. Bake
for 35-40 minutes or until casserole is thoroughly heated and top layer is
set. Serve immediately.
Ingredients:
1 Pound(s) Lean ground beef
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Centiliter(s) Garlic, minced
4 Cup(s) Water
3 Pound(s) Zucchini, chopped
1 Can(s) 4 oz chopped green chiles
1 medium Onion, finely chopped
2 Tablespoon(s) Butter
1 Cup(s) Shredded cheddar cheese
2 Eggs
2 Cup(s) Cottage cheese
2 Teaspoon(s) Chopped parsley
2 Tablespoon(s) Grated Parmesan cheese |
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