Zucchini Montevidean Recipe

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Zucchini Montevidean

Jane Manookin

By
@Jammeez

This was my grandmother's recipe. We always loved to cook the Big 3: zuc/tomato/onion. Later on, she began making this glorified version. It's awesome over rice with a good, crusty bread.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

2-4 Tbsp
butter
4 Tbsp
olive oil
6
small zucchini, thinly sliced
1 lb
ground beef
1
medium sweet onion, thinly sliced
1 can(s)
stewed tomatoes (16 oz)
1/2 c
white vinegar (or lemon juice)
1/8 tsp
pepper
1 1/4 tsp
salt
3-4
eggs, slightly beaten

Directions Step-By-Step

1
Use butter to saute zucchini, uncovered, until starting to brown. Brown gr. beef, using oil if needed. Drain off fat. Cook onions in a little oil until they begin to carmelize. Don't rush these processes.

NOTE: I omitted the butter, just using a small amount of oil in a non-stick skillet. Use a large enough skillet that the slices aren't crowded too much. You can cook the zucchini and onions together, if you like.
2
Mix all ingredients (except eggs) and place in ovenware with a good lid (or tightly fitting foil). i like to use a 9 X 13 pan with a lid for storing leftovers (though there weren't any leftovers when I made it last).
3
Bake at 350 for 30-40 minutes.
4
Beat eggs and pour over top, cutting through lightly.

NOTE: I ignore the salt and pepper measurements and season everything to taste as I go. I even add a little S & P to the eggs before beating them. I also like my eggs beaten a bit more than it calls for.
5
Return to oven and bake uncovered for 10 minutes or until egg is completely set.

About this Recipe

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy