Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
925
Calories
67g
Protein
42g
Fat
66g
Carbs
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
- =
- 2 pounds zucchini, sliced
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup finely chopped onion
- 3 cups cooked rice
- 1 4-ounce can green chiles, chopped
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Cook zucchini in salted water about 5 minutes. Drain. Combine ground beef, salt, pepper, garlic powder and onion in skillet; cook over medium-high heat until beef is no longer pink and onion is tender crisp. Add rice, green chiles and zucchini. Blend eggs, cottage cheese and Parmesan cheese. Stir into meat mixture. Turn into two greased shallow 2-quart casseroles. Top each casserole with 1 cup Cheddar cheese. Bake one at 350 degrees 30 minutes. Wrap and freeze the other for later use.
Recipe sourced from
fandom