Jalapeno Beef Roll with Zucchini
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monterey jack cheese with jalapeno peppers
About 35 minutes before serving, shred enough to measure 1 cup.
Set remaining zucchini aside.
Shred monterey jack cheese.
In a medium bowl, grate onion.
Add ground beef, bread crumbs, ketchup and 1/2 teaspoon salt.
On waxed paper, pour ground beef mixture into a 11 x 8" rectangle.
Sprinkle shredded zucchini and cheese over beef mixture.
Starting on a long side, roll meat mixture around filling, jelly roll fashion, lifting wax paper to help shape roll.
Press seam and sides to seal.
Carefully, transfer beef roll, seam side down to a 2 quart oblong baking dish.
Microwave cook, covered with waxed paper on high 5 minutes.
Then on medium (50%) 15 minutes.
Meanwhile, in a 10" round baking dish, melt butter on high 30 seconds.
Add zucchini. Cook, covered with plastic wrap, on high 3 to 4 minutes, until just tender.
Sprinkle with 3/4 teaspoons salt after cooking.
To serve, cut beef roll into 12 slices on serving platter.
Spoon zucchini along side of meat and serve.