Preparation:
Place zucchini in a 2 1/2 quart casserole. Cover with plastic wrap. Microwave at high (100%) until tender crisp, 3 to 4 minutes. Set aside. Crumble beef in a bowl. Add onions, garlic, salt, basil, oregano and pepper. Microwave at high (100%) until meat is cooked and onions are transparent, 7 to 8 minutes, stirring twice to break up the meat. Stir in rice and tomato sauce. Set aside. Mix cottage cheese and egg. Blend well. Remove half the zucchini from the casserole. Spoon meat-rice mixture over the zucchini. Spread cottage cheese over meat-rice mixture. Top with remaining zucchini. Cover with wax paper. Microwave at medium high (70%) until hot and bubbly, 6 to 7 minutes. Sprinkle cheese overtop. Microwave, uncovered, at medium high (70%) until cheese is melted, 1 to 2 minutes. Makes 6 servings. |
