Featured Pinch Tips Video
- 2-4 Tbsp
- 4 Tbsp
- olive oil
- small zucchini, thinly sliced
- 1 lb
- ground beef
- medium sweet onion, thinly sliced
- 1 can(s)
- stewed tomatoes (16 oz)
- 1/2 c
- white vinegar (or lemon juice)
- 1/8 tsp
- 1 1/4 tsp
- eggs, slightly beaten
1Use 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.
2Mix 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).
3Bake at 350 for 30-40 minutes.
4Beat 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.
5Return to oven and bake uncovered for 10 minutes or until egg is completely set.