Italian Beef & Veggie Bake

from “The Classic Zucchini Cookbook” by Ralston, Jordan and Chesman

Serves 4.

2 Tablespoons olive oil
1 cup diced onion
1 green bell pepper, diced
2 cloves garlic, pressed
1 pound ground beef  (I bet 3/4 pound would be just fine)
1  14 oz can chopped tomatoes
2 cups thinly sliced zucchini
cooked chopped spinach, optional
1 Tablespoon chopped fresh basil, or 1 teaspoon dried
1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
Dash hot pepper sauce
Salt & Pepper to taste

Brown the beef and drain well on paper towels.  Preheat the oven to 350 degrees F.  In a large skilled, heat the olive oil over medium-high heat.  Add the onion, bell pepper and garlic.  Saute until tender.  Stir in the drained beef, tomatoes, zucchini, cooked spinach (if using), basil, oregano, hot pepper sauce, salt & pepper.  Transfer to a 9×13″ baking dish.  Cover and bake 30 minutes.  Serve hot.

Really good with Garden Cornbread.

Published in: on July 27, 2010 at 5:13 pm  Leave a Comment  

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