6 Cups Zucchini — sliced

1 Pound Ground Beef

6 Ounces Tomato Paste

1/2 Teaspoon Oregano

1/2 Teaspoon Basil

1/2 Teaspoon Salt

1/8 Teaspoon Garlic Powder

1 Cup Cottage Cheese — or ricotta

1 Egg

1/4 cup Dry Bread Crumbs

2 cups Mozzarella Cheese — shredded

Place zucchini in 2-quart casserole.
Cook, covered, on HIGH
(full power) for 7-10 minutes (I cooked 15 min.) or until zucchini
is thoroughly cooked.
Stir halfway through.
Drain, set aside.
Place
hamburger in 1 quart casserole, cook on high (full power) for 4 to
5 1/2 min or until beef is no longer pink.
Stir halfway through.
Drain.
Add tomato paste, basil, oregano, garlic powder and salt to
beef.
Set aside.
Combine cottage cheese and egg in small bowl.
Layer half of zucchini , bread crumbs, meat mixture, cheese
mixture, and mozzerella cheese i n 8 x8 x2 dish (I used 10 x 10)
Repeat layers with remaining ingr., reserving last mozzerella
cheese layer.
Cover loosely with heavy-duty plastic wrap.
Cook
covered, on High(full power) for 7 to 10 minutes o r until heated
though.
Sprinkle remaining Mozzerella cheese over lasagn a Let
stand 3 to 5 min or until melted.
From: Introduction to cooking
with Amana Radarange recipe based on 650-700 watt micro, I used 800
watt

4 lg Zucchini

2 tb Olive oil

2 cl Garlic

1/2 c Chopped onion

1/2 lb Ground beef

1 lb Can tomatoes

6 oz Can tomato paste

4 oz Can sliced mushrooms

3/4 c Dry red wine

1 1/2 ts Oregano

1/4 ts Thyme

1/2 ts Basil

Salt and pepper 8 oz Mozzarella cheese, thinly

- sliced 8 oz Ricotta cheese, crumbled

1/2 c Grated Parmesan cheese

Cut zucchini into strips 1/4 inch thick.
Heat oil; add garlic
and onion and cook until vegetables are tender but not browned.
Add
meat and brown, stirring to keep meat crumbly.
Add tomatoes, tomato
paste, mushrooms, wine, oregano, thyme, basil and salt and pepper
to taste.
Simmer uncovered 1-1/2 hours.
Place half of the zucchini
strips in an oiled shallow casserole.
Top with half of the
Mozzarella and Ricotta cheeses.
Add half the meat sauce.
Repeat
layers.
Top with Parmesan cheese.
Bake at 350 degrees for 40
minutes.

1 oz Ground beef

1/2 c Ground zucchini

1 t Onion — finely chopped

1 Egg

1/4 c Rice

ds Oregano, cumin, garlic salt ds Ground pepper 1 c Beef
broth

1 lg Tomato — diced

1 t Parsley — chopped

1 tb Salt and pepper to taste

Combine ground beef, zucchini, onion, egg, rice, and seasonings;
mix thoroughly.
Shape into small meatballs.
Combine beef broth,
tomato, and parsley in saucepan; heat to boil.
Drop meatballs into
hot broth, one at a time.
Cover and simmer 30 to 40 minutes.
Add
salt and pepper.
Microwave: Cook beef broth, tomato, and parsley on
High for 3 minutes, covered.
Drop Meatballs into broth.
Cook on
High for 5 minutes.
Hold 10 minutes.
Add salt and pepper.
Food
Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 203

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her

1 pound ground beef

1/2 cup onions — chopped

1 can cream of mushroom soup

2 cups uncooked egg noodles

2 cups zucchini — julienned

salt and pepper 1 teaspoon dried chervil or basil

1 cup sour cream

Brown beef and onions in skillet.
Add other ingredients except
for sour =

cream and simmer covered til noodles are done.
Stir in sour
cream and=20 heat through.
=20

MCII by MARY JO KNAPPER (AKSC87A) (D/l from Prodigy FOOD
SOFTWARE on=20 07/09/95)

1 Lb.
lean ground beef

1 Medium onion — chopped

1 Tbsp.
salad oil

1 Large Can solid pack tomatoes

1 Can tomato sauce — (8 oz.)

1 Can tomato paste — (6 oz.)

1 Small green pepper — chopped

1 C.
grated Cheddar cheese

6 Medium zucchini — sliced 1/2-inch

thick 1/2 C.
pitted ripe olives

pepper to taste 1/4 Tsp.
garlic salt

grated Parmesan cheese

Saute meat and onions together in oil (use large frying pan)
until meat is brown and crumbly.
Add tomatoes, tomato sauce, tomato
paste, green peppers, grated cheese, zucchini and olives.
Add
seasonings.
Simmer 10 minutes, turn into 8 x 12-inch baking dish
and sprinkle generously with Parmesan cheese.
Bake at 350 degrees
for 1 hour or until sauce is thickened and top is nicely browned
and slightly crusty.

1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded

1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped

* See Recipe # 8, this file, for the recipe.
~————————————————————————-
Prepare the basic meat loaf — except spread 1/3 of the mixture
evenly in an ungreased loaf pan, 9 X 5 X 3-inches.
Sprinkle half
each of the cheese, zucchini and pimento in layers, spreading the
layers to within 1/2 inch of all sides of the pan.
Repeat the
layers ending up with a layer of the meat mixture on the top.
Be
sure to cover the layers completely by spreading the mixture to the
sides of the pan.
Omit the catsup and bake, uncovered, for 1 1/4
hours.
Drain off the excess fat and let stand for 5 to 10 minutes
before slicing into thick slices.
Serve on a heated platter.
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