Beef Zucchini Casserole
Source of Recipe
adapted from recipe found at hungrymonster.com
List of Ingredients
1 pound lean ground beef
1 medium onion, chopped
8 ounces tomato sauce, no salt added
1/2 cup dry red wine
1/4 teaspoon oregano
(original recipe called for 1/8 teaspoon garlic salt -- may wish to add garlic instead)
1/4 teaspoon basil
(original recipe called for 1/3 teaspoon salt )
1/8 teaspoon seasoned pepper
4 zucchini Recipe
In large skillet or slow-cooking pot with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow-cooking pot, combine beef and onion with tomato sauce, wine, oregano, garlic, salt, basil, salt, and pepper. Cover and cook on low for 4 to 5 hours. Pour into greased shallow baking dish.* In meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender. Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish. Bake in 350? F oven 30 to 45 minutes.
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