2 to 3 small zucchini, peeled and sliced
1 pound lean ground beef
1 cup chopped onions
One 8-ounce can tomato sauce
One 14-ounce can petite diced tomatoes, drained
One 8-ounce package shredded mozzarella
6 butter-flavor crackers, crushed
Salt and pepper
¼ cup grated Parmesan, or to taste
- Grease an 8-inch-square baking pan. Arrange the zucchini in the bottom of the pan.
- Heat a large skillet over medium-high heat. Add the beef and onions and cook until browned, stirring frequently. Remove from the heat. Add the tomato sauce and tomatoes to the beef mixture; toss gently, yet thoroughly, to blend. Add the mozzarella; toss gently.
- Spoon the mixture on top of the zucchini and sprinkle evenly with the cracker crumbs and Parmesan. Bake, uncovered, 45 minutes, or until the top is golden and the zucchini is tender. Remove from the oven and let stand 20 minutes before serving.
1 C. mayonnaise
¦1 onion, minced
¦Dash salt and pepper
¦1 C. shredded sharp cheddar cheese
¦1/4 C. parmesan cheese
¦3 medium zucchini, diced, no need to peel
Mix all ingrdients in a bowl. Place in greased casserole dish. Sprinkle with dry bread crumbs. Bake at 350 degrees for 30 minutes, covered.
1 tsp butter
1 lb small zucchini, unpeeled, sliced ¼” thick, lengthwise
2 small tomatoes, sliced thin
½ Spanish onion, sliced thin
Salt & pepper to taste
4 tbls brown sugar
4 tbls butter
½ cup grated Parmesan
Spread 1 tsp butter around a 5 x 9 inch loaf pan. Place half the zucchini slices in pan, overlapping. Cover with half the sliced tomatoes, then half the sliced onion. Sprinkle with salt & pepper. Repeat layers.
Dot brown sugar and butter over top layer. Sprinkle on cheese.
Bake in 350F oven for 1 hour.