Recipe

A A A

• 2 tbsp olive oil
• 1 large onion, chopped
• 1/2 cup chopped sweet red pepper
• 1/4 tsp garlic powder
• 1 lb zucchini, shredded
• 1 lb lean ground beef
• 6 oz shredded sharp cheddar cheese
• 2 tsp salt
• 2 tsp basil
• 1/2 tsp pepper
• 4 cups water
• 1 cup low-fat milk
• 4 cups instant potato flakes
• 2 eggs, beaten
• 2 tbsp grated parmesan cheese

• 1 Heat oil in large fry pan over medium heat. Saute onion, red pepper, and garlic 3 minutes. Add zucchini and beef, breaking up beef with spoon. Cook stirring often, until meat loses red color (4 minutes). Stir in half the cheddar cheese, 1 t. salt, basil, and pepper. Reserve.
• 2 Preheat oven to 450. Lightly grease 9 x 13 casserole. Bring water, milk, and 1 t. salt to boil. Stir in potato flakes; then beat in egg and rest of cheese. Remove from heat.
• 3 Spread half of potato mixture in bottom of casserole. Spoon meat mixture over potatoes; spoon rest of potatoes on top. Sprinkle with parmesan cheese.
• 4 Bake at 450 for 15 minutes. Broil for 3-5 to brown top; then let sit 5 minutes before cutting. (If made ahead, heat for 30 minutes at 350 or until center is warm. Then heat at 450 for 15 minutes to brown the top.).