Zucchini Madison Recipe
Ingredients
| Squash zucchini | 4 Large | |
| 1 pound ground beef-chuck | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| 2 cups toasted bread cubes, 1/2 inch | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| Tomato sauce | 2 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Wash and peel zucchini.
Dice half of the zucchini and slice the remainder.
Brown beef and onion and add seasonings.
Mix with bread cubes, diced zucchini, 1/2 cup cheese and 1 can tomato sauce.
Spoon mixture into buttered 1 1/2 quart casserole.
Arrange sliced zucchini on top and sprinkle with remaining cheese.
Mix the other can of tomato sauce with water and pour over the casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and continue baking until zucchini is tender, about 15 minutes longer
Dice half of the zucchini and slice the remainder.
Brown beef and onion and add seasonings.
Mix with bread cubes, diced zucchini, 1/2 cup cheese and 1 can tomato sauce.
Spoon mixture into buttered 1 1/2 quart casserole.
Arrange sliced zucchini on top and sprinkle with remaining cheese.
Mix the other can of tomato sauce with water and pour over the casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and continue baking until zucchini is tender, about 15 minutes longer
Chef
