Zuchini Meat Cheese Casserole
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Family Tested & Approved
clove garlic; crushed
green pepper, chopped
1 8 oz.
mozarella cheese, shredded
zuchini (about 2 pounds)
grated parmesan cheese (optional)
Brown meat and drain. (I have used 1/2 pound pork, but we prefer ground meat only). If you add only the ground beef, increase to 1 1/2 pounds.
Add onion & garlic, and saute until tender. Add other ingredients except oil and zuchini. Simmer until thick about an hour.
Meanwhile, trim ends of zuchini and slice 1/4 inch thick lenghwise. Pour oil into a 15x10x1 inch jelly roll pan and brush both sides of the zuchini with oil.
Arrange zuchini slices overlapping in pan and sprinkle with celery salt. Bake in a 400 degree oven 10 to 15 minutes or until zuchini is crisp tender. Reduce heat to 325 degrees.
Cover bottom of a 13x9x2 inch baking dish with about 1 cup of the meat sauce. Layer 1/2 the zuchini slightly overlapping, then 1/2 the remaining sauce and then 1/2 the mozzarella. Repeat layers.
Skim off any fat and let casserole stand at room temperature 15 minutes before serving.
Sprinkle with parmesan cheese, if desired.