Zucchini Montevidean

Zucchini Montevidean

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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.

Rating:

★★★★★ 1 vote

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

How to Make Zucchini Montevidean

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.

Printable Recipe Card

About Zucchini Montevidean

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



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