---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Casseroles
       Yield: 6 servings
 ------------------------FIRST LAYER------------------------
       1 lb Lean ground beef
       1 ts Salt
     1/4 ts Pepper
       1 cl Garlic, minced
 -----------------------SECOND LAYER-----------------------
       4 c  Water
       1 ts Salt
       3 lb Zucchini or summer squash,
       1 cn 4 oz chopped green chiles
       1 md Onion, finely chopped
       2 tb Butter
       1 c  Shredded cheddar cheese
 ------------------------THIRD LAYER------------------------
       2    Eggs
       2 c  Cottage cheese
       2 ts Chopped parsley
       2 tb Grated Parmesan cheese
   1. For the First layer: Put ground beef, salt, pepper
   and garlic in a skillet over moderate heat. Stir
   mixture with a wooden spoon, break- ing up into large
   chunks of meat as it cooks. Cook until well done.
   Drain fat, and spoon mixture into a 2 quart casserole
   2. 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.
   3. 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.
   4. 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.
   5. 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 immediately.
   Source: McCall’s Cooking School Typed for you by:
   Linda Fields, Cyberealm BBS, Watertown NY