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Zucchini Summer Casserole

Recipe Description
Great for all those zucchini from the summer​
Preparation Steps:
Level of Difficulty:
Time Needed:
20 minutes​
1 lb ground beef
1/2 cup onion (roughly chopped)
1/2 cup red bell pepper (roughly chopped)
1 1/2 lbs zucchini (sliced-about 5 cups)
1/2 teaspoon salt
2 garlic cloves (minced)
1/4 teaspoon cumin ( little less )
1/2 teaspoon red pepper (crushed)
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
3 ears corn (shaved-or 1 cup frozen or canned corn)
parmesan cheese or cheddar cheese​
Saute' ground beef, chopped red pepper ( omit if using mexicorn), onion and garlic in medium skillet, until meat is well browned.

Add zucchini, salt, cumin & pepper, cook over medium heat 8 minutes.

Add tomato sauce, crushed red pepper and corn or (canned mexicorn), bring to a boil, reduce heat, cover and simmer 10-15 minutes or until zucchini is beginning to soften.

If mixture is too thick, add a little water (about 1/2 cup. or chicken broth).

Top each serving with parmesan cheese or cheddar cheese. We like parmesan.​
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