Beef With Zucchini Recipe
Ingredients
2 tablespoons butter or oil
3 medium onions
1 1/2 lbs. ground beef
2 medium zucchini
1 green pepper, sliced
1/2 teaspoon salt
1/4 teaspoon garlic powder or salt
2 cups grated sharp cheese
1 (10 oz.) tin mushroom pieces, with liquid
3 (7 1/2 oz.) tins tomato sauce
2 tablespoons chopped parsley
1 (12 oz.) package shell macaroni
1 tablespoon butter
Directions
Gently saute zucchini, pepper, and onion in large skillet until onion is transparent.
Remove and add meat to same skillet.
Break up the meat, sprinkle with salt and garlic - brown, then drain off all fat.
Return vegetables to skillet and add cheese, mushrooms, tomato sauce and parsley.
Cook gently until cheese melts.
Cook macaroni as directed - drain and rinse with boiling water, and toss with 1 tablespoon butter.
Blend with meat mixture and spoon into two 2 quart casseroles.
Sprinkle generously with Parmesan cheese - cover tightly and bake at 350° for 1/2 hour or until thoroughly heated.
Can be made ahead - freezes well.
Remove and add meat to same skillet.
Break up the meat, sprinkle with salt and garlic - brown, then drain off all fat.
Return vegetables to skillet and add cheese, mushrooms, tomato sauce and parsley.
Cook gently until cheese melts.
Cook macaroni as directed - drain and rinse with boiling water, and toss with 1 tablespoon butter.
Blend with meat mixture and spoon into two 2 quart casseroles.
Sprinkle generously with Parmesan cheese - cover tightly and bake at 350° for 1/2 hour or until thoroughly heated.
Can be made ahead - freezes well.
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