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Beef & Zucchini Casserole Recipe
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Tomato sauce||24 Ounce (3 Cans Of 8 Ounce Each)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄8 Teaspoon|
|Seasoned pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 262 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 47.9 mg
Sodium 353.5 mg14.7%
Total Carbohydrates 21 g7.1%
Dietary Fiber 4.2 g16.9%
Sugars 10.6 g
Protein 21 g42.6%
Vitamin A 19.8% Vitamin C 76.9%
Calcium 11.2% Iron 17%
*Based on a 2000 Calorie diet
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 the 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.
Sprinkle with cheese.
Bake in 350° F.oven 30 to 45 minutes.
Makes 5 to 6 servings.