Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
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
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.