Hamburger Zucchini Casserole Recipe
Ingredients
| Lean ground beef | 3/4 pound | |
| Onion | 1 Medium | |
| 1/2 teaspoon bottled minced garlic or 1/8 teaspoon garlic powder | ||
| Tomato sauce | 1 8 Ounce | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| Worcestershire sauce | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Ground cinnamon | 1/4 Teaspoon | |
| Zucchini | 3 Medium | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Bulgur | 1/4 Cup (16 tbs) | |
Directions
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir tomato sauce, undrained tomatoes, Worcestershire sauce, oregano, and cinnamon into skillet.
Bring to boiling.
Reduce heat and simmer, uncovered, for 5 minutes.
Stir in zucchini, 2 tablespoons Parmesan cheese, and bulgur.
Cover and cook over medium-low heat for 10 to 15 minutes or till zucchini is tender, stirring occasionally.
Sprinkle with the remaining Parmesan cheese.
Drain off fat.
Stir tomato sauce, undrained tomatoes, Worcestershire sauce, oregano, and cinnamon into skillet.
Bring to boiling.
Reduce heat and simmer, uncovered, for 5 minutes.
Stir in zucchini, 2 tablespoons Parmesan cheese, and bulgur.
Cover and cook over medium-low heat for 10 to 15 minutes or till zucchini is tender, stirring occasionally.
Sprinkle with the remaining Parmesan cheese.
Chef
