Bakinbaby's Zucchini Summer Casserole |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!! Ingredients:
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 teaspoon kosher salt |
2 garlic cloves (minced) |
1/4 teaspoon cumin |
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 |
Directions:
1. Saute' ground beef,chopped red pepper ( omit if using mexicorn),onion and garlic in medium skillet, until meat is well browned.
2. Add zucchini, salt,cumin & pepper, cook over medium heat 8 minutes.
3. 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.
4. If mixture is too thick, add a little water (about 1/2 cup. or chicken broth).
5. Top each serving with parmesan cheese or cheddar cheese. We like parmesan.
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