Tuesday, July 31, 2012

Zucchini Casserole

Last summer Amy Bennett made this for us. It's was really good and a nice way to use the surplus zucchini from the garden.
Ingredients:
6-8 small zucchini, diced
4 slices bread, diced
15 oz can tomato sauce
1 lb ground beef (or turkey)
¼ cup shredded parmesan
2 cups shredded cheddar
1 cup onion, diced
Directions:
Boil zucchini in 1 cup water until tender, drain. Saute beef and onion, drain. Combine all except cheeses. Place in 9X13 oiled baking dish. Top with cheese and bake at 350 degrees for 20-25 minutes.

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