1 lb Lean ground beef
1 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
4 Cups Water
1 ts Salt
3 lb Zucchini or summer squash, chopped
1 Can 4 oz chopped green chiles
1 Medium Onion, finely chopped
2 tbs Butter
1 Cup Shredded cheddar cheese
2 Cups Cottage cheese
2 ts Chopped parsley
2 tbs Grated Parmesan cheese
For the First layer: Put ground beef, salt, pepper and garlic in a skillet over
moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks
of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2
quart casserole dish.
For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring
to a boil over high heat, and add squash. Cook for 5-8 minutes or until very
tender. Pour into a colander, drain well. Transfer squash back to the saucepan
and mash with potato masher or electric mixer until squash is well broken up.
Add green chiles, onion and butter. Mash until thoroughly combined. Spread over
beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F.
For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk
or portable mixer until light. Fold in cottage cheese and parsley. Spoon over
squash layer in the casserole.
Sprinkle casserole with Parmesan cheese (you might even add a little more
cheddar if desired), and place on the center rack of the oven. Bake for 35-40
minutes or until casserole is thoroughly heated and top layer is set. Serve Hot.