Imperial Version
ZUCCHINI CASSEROLE
4 medium zucchinis
2 cups cooked rice
1 can (10 oz) tomato sauce with mushrooms
2 cups 1% or 2% cottage cheese
1 cup shredded brick or mozzarella cheese
Slice zucchinis thinly. Spread half of the slices in bottom of 13- x 9-inch glass baking dish.
Mix rice with three-quarters of the tomato sauce; spread over zucchini. In food processor, blend cottage cheese until smooth; spread over rice. Top with remaining zucchini slices. Spoon remaining tomato sauce over top. Sprinkle with cheese.
Cover with foil and bake in 350°F oven for 15 minutes. Uncover and bake for 15 to 20 minutes longer or until cheese is bubbly and golden and zucchini is tender when pierced.
Metric Version
ZUCCHINI CASSEROLE
4 medium zucchinis
500 mL cooked rice
1 can (284 mL) tomato sauce with mushrooms
500 mL 1% or 2% cottage cheese
250 mL shredded brick or mozzarella cheese
Slice zucchinis thinly. Spread half of the slices in bottom of 3 L glass baking dish.
Mix rice with three-quarters of the tomato sauce; spread over zucchini. In food processor, blend cottage cheese until smooth; spread over rice. Top with remaining zucchini slices. Spoon remaining tomato sauce over top. Sprinkle with cheese.
Cover with foil and bake in 180°C oven for 15 minutes. Uncover and bake for 15 to 20 minutes longer or until cheese is bubbly and golden and zucchini is tender when pierced.
MOCK MEATBALLS
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