Everyone can use more freezer meal recipes, right? And aren't there tons of extra zucchinis in gardens right now? This recipe is from my Aunt Marita, who was a fabulous cook, baker, seamstress and fabulous aunt whom I think of and miss every time I make this.
4 tomatoes, sliced
4 med zucchini, sliced
2 tsp. salt, divided
1 1/2 lb. ground beef
2 Tbsp. dried parsley
1/4 c. onion, diced
2/3 c. uncooked rice
1/4 tsp. each of cinnamon, allspice and pepper
1 c. tomato juice
1 c. shredded cheese (cheddar is what I typically use)
Grease a 9x13 or (2) 8x8 dishes. (I like to split it up - unless you need to feed 8 people at once!).
Put 1/2 the tomatoes on the bottom, then 1/2 the zucchini, and sprinkle with 1/2 tsp. salt.
In a large bowl, combine ground meat and all ingredients (including remaining 1 1/2 tsp. salt) except the cheese.
Put meat mixture in dishes and top with remaining zucchini and tomato.
Wrap tightly (I do foil, plastic wrap, more foil, and label with date) and freeze.
When ready to cook, I typically take out of the freezer the night before and put in the fridge. If you put it straight in the oven you might just need to cook it a bit longer.
Bake, covered for 90 minutes at 350.
Remove cover, top with cheese, bake 15 more minutes.
Started TTC 05.08
Me: Stage II endo, borderline high FSH
1 lap, 5 IUIs = 4 BFNs and 1 c/p
2 IVFs, 2 FETs = 1 BFN, 1 c/p, 1 ectopic and finally a sticky BFP in May 2011!
1 FET in Aug 2013 = BFP!