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.
MOCK MEATBALLS
1 medium onion, quartered
1 lb firm tofu, cubed
3/4 cup dry bread crumbs
Garlic powder
Salt
2 tbsp olive oil
1 can (10 oz) tomato sauce with mushrooms
1 cup shredded mozzarella cheese
In food processor, chop onion finely. Add tofu, bread crumbs, and garlic powder and salt to taste; pulse just until combined. Transfer to bowl and mix with hands until holds together firmly. Roll into small balls.
In skillet, heat oil over medium-high heat; cook tofu balls, turning often, until slightly browned. Transfer to casserole in single layer. Spoon half of the sauce over top. Sprinkle with half of the cheese. Top with remaining sauce, then cheese. Bake in 350°F oven until cheese is melted. Serve over cooked rice or spaghetti.
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
1 medium onion, quartered
500 g firm tofu, cubed
175 mL dry bread crumbs
Garlic powder
Salt
25 mL olive oil
1 can (284 mL) tomato sauce with mushrooms
250 mL shredded mozzarella cheese
In food processor, chop onion finely. Add tofu, bread crumbs, and garlic powder and salt to taste; pulse just until combined. Transfer to bowl and mix with hands until holds together firmly. Roll into small balls.
In skillet, heat oil over medium-high heat; cook tofu balls, turning often, until slightly browned. Transfer to casserole in single layer. Spoon half of the sauce over top. Sprinkle with half of the cheese. Top with remaining sauce, then cheese. Bake in 180°C oven until cheese is melted. Serve over cooked rice or spaghetti.
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