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Published: Tuesday, 7/18/2006

Ground Beef and Zucchini Italian Casserole

2 tablespoons extra virgin olive oil

1 cup diced onions

1 green bell pepper, diced

2 cloves garlic, minced

1 pound ground beef

2 cups tomatoes, peeled, seeded, and diced (fresh or canned)

2 cups thinly sliced zucchini

1 tablespoon fresh basil or 1

teaspoon dried

1 tablespoon chopped fresh

oregano, or 1 teaspoon dried

Salt and freshly ground black pepper

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, and garlic. Saute 2 minutes. Stir in the ground beef. Continue to saute until the beef is browned, about 8 minutes.

Stir in tomatoes, zucchini, basil, and oregano. Add salt and pepper to taste. Transfer mixture to 9-by-13-inch baking pan. Cover and bake 30 minutes. Serve hot.

Yield: 4 servings

Source: The Classic Zucchini Cookbook



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