This year I decided to plant 4 hills of zucchini in our garden because I love raw zucchini in salads. Of course, the garden is producing many more zucchini than we can eat so I began searching for recipes to use them.
I found this one, which I changed somewhat when I made it yesterday. I have rewritten the recipe as I made it. We thought it was excellent! In case you, too, are looking for ways to use your abundance I thought it would be good to add the recipe to my blog.
4 C. shredded unpeeled zucchini
1/2 t. salt
2 large eggs
1/2 c. Parmesan cheese
2 c. (Or more) shredded mozzarella cheese, divided.
1 c. (Or more) shredded cheddar cheese, divided
1 lb ground beef
1/2-1 c. chopped onion
1 medium green pepper
1 15 oz. can tomato sauce
1-2 t. Italian seasoning
1/2-1 t. salt
1/2-1 t. pepper
Preheat oven to 400 degrees. Place zucchini in colander, sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan, and half the mozzarella and cheddar cheeses. Press into a greased 13x9 in baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef, onion, and green pepper over medium heat. Drain. Add tomato sauce and seasonings. Spread mixture over cooked zucchini layer. Sprinkle with remaining cheeses. Bake until heated through, about 20 minutes longer.
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