Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 pounds zucchini, sliced (about 8 cups)
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 3 cups cooked rice
- 1 4-ounce can green chiles, chopped
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 eggs, beaten
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- =
Directions
Cook zucchini in small amount of salted water in large covered saucepan about 5 minutes. Drain thoroughly and set aside.
Cook beef, onion, salt, pepper and garlic powder in large skillet until meat is no longer pink and onion is tender crisp. Pour off excess fat.
Combine rice, green chiles and zucchini in large bowl. Add meat mixture.
Blend eggs, cottage cheese and Parmesan cheese in small bowl; stir into meat mixture. Divide evenly into two greased shallow 2-quart baking dishes. Top each with 1 cup Cheddar cheese. Bake one at 350 degrees 30 minutes. Cover and freeze other one for later use. Thaw in refrigerator before baking.