Saturday, August 15, 2009

Unstuffed Zucchini Casserole

1 large zucchini diced
1 large onion diced
1 clove of garlic, minced
3 T olive oil
1 small can of mushrooms
1 T Italian seasoning blend
1/2 C Basmati rice
1 1/4 C water
3 whole eggs, beaten
1 1/2 T flour
1/2 C feta cheese crumbled
3/4 C mozzarella cheese shredded
1/4 Parmesan cheese grated
1 1/2 lb. ground beef
1 C Italian seasoned bread crumbs
Cook the Basmati rice and set aside to cool. In a skillet place olive oil and sautee the onion until softened and opaque. Add the zucchini and mushrooms. Cook until softened and place aside. In the skillet brown the beef and cook until it is no longer pink. In a large bowl mix together the remaining ingredients, except the bread crumbs, with the zucchini, beef and rice. Pour into a greased 9"X13" casserole dish. Sprinkle the bread crumbs on top. Bake in a preheated 375 degree oven for 35-45 minutes, or until the eggs are set.

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