By Micki Brown
1 pound grass-fed ground beef
5 medium zucchini, ¼-inch slices lengthwise
1 bunch Swiss chard, stems removed, coarsely chopped
8 ounce package mushrooms, sliced
26-ounce container chopped tomatoes
1 tbsp garlic, minced
1 tbsp dried basil
Sea salt and black pepper to taste
16 ounce container cottage cheese
8 ounces mozzarella cheese, grated
¼ cup parmesan cheese, grated
3 tbsp quinoa, not cooked
Preheat oven to 350 degrees F.
Brown ground beef over medium heat; drain. Add garlic, basil, and tomatoes and simmer until heated through.
Place a small amount of meat mixture in the bottom of a deep 9-by-13 inch pan. Then layer 1/3 of the zucchini, 1/3 of the Swiss chard, 1/3 of the mushrooms, 1/3 of the meat mixture, 1/3 of each of the cheeses, 1/3 of the quinoa. Repeat layering 2 more times.
Cover the pan with foil and bake for 1 hour. Remove the foil and bake for another ½ hour.
Remove from the oven and let rest for 15 minutes. Cut into 8 portions. Serve and enjoy!
Note: There will be a lot of liquid in the pan when it’s done.