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ZUCCHINI MEAT CASSEROLE




Source of Recipe


ANGEL
ZUCCHINI MEAT CASSEROLE

2 lb. zucchini
1 ½ lb. ground round steak.
2 ½ tsp. salt
1/2 tsp. pepper
2 c. Mozzarella cheese,
shredded
1 can (15 ½ oz.) tomato
sauce
2 Tbsp. margarine
2 Tbsp.rice flour
1 ¼ c. milk
Wash and peel zucchini. Slice lengthwise about ¼ -inch
thick and place in overlapping layers in greased 9 x 13-inch
baking dish, using half of zucchini. Sprinkle with 1 teaspoon
salt. Brown meat; add tomato sauce, ½ teaspoon salt and
pepper; simmer 2 minutes. Spread over zucchini. Sprinkle
with 1 cup Mozzarella cheese. Place another layer of zucchini
over meat and cheese. Sprinkle with remaining 1 teaspoon salt.
~~~~~~~~~~~~~~~~~~~~~~~

Wash and peel zucchini. Slice lengthwise Melt margarine and flour together; bubble. Remove from
heat; add milk slowly. Return to heat and when it starts to
boil, stir constantly. Add Mozzarella cheese when mixture is
smooth and creamy. Spread over top of zucchini. Bake at 350 ºF.
for about 1 hour or until zucchini tests done with a fork and
top is lightly browned.