Alex's Zucchini Suprise Recipe
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Ingredients: |
Ingredients: 2 lb Ground Beef
1 Large or 2 Small Zucchini, Sliced 1/4"
1 Small Onion, Diced
1 Can Cream of Mushroom Soup (Regular Size)
1 T Worcestershire Sauce
1/2-1 tsp Garlic Powder (to taste)
1 tsp Basil
1 tsp Salt (to taste)
1/2 tsp Pepper
1 C Cheddar Cheese, Shredded
1 C Mozzarella Cheese, Shredded
1 Large Tomato, Thinly Sliced
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Directions: |
Directions:Brown ground beef with the diced onion. Drain the grease if needed. Put beef and onion back in the pan and add the salt, pepper, garlic, basil, cream of mushroom soup and Worcestershire sauce. Warm through while stirring. Spray bottom of 9x13" pan with Pam and place zucchini slices across the bottom of the pan one layer thick. Then spoon on half of the beef mixture. Next, the cheddar cheese. Then repeat with a zucchini layer, beef layer and finally a mozzarella layer on top. Cook in a 350º oven until heated through and cheese is melted and a bit brown, about 30 minutes. Remove from oven and place tomato slices on top in a single layer. Return to oven for 10 minutes. Let the casserole sit for about ten minutes to set up before serving. |
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Notes: |
Personal
Notes: This is another of Alex Bunn's concoctions to use his father-in-law's (Jack Meyers) abundance of zucchini and tomatoes every summer. At first, we cooked the zucchini before putting them in the casserole but soon found out that they cook just fine going in raw. It is pretty tasty. You can substitute a Colby/Monterey Jack cheese blend for the two cheeses if you only want to buy one kind of cheese.
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