Beefy zucchini-tomato casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1½ | pounds | Ground beef |
| 3 | cans | Tomato sauce(8oz) |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Ground pepper |
| ¼ | teaspoon | Dried thyme leaves |
| ⅛ | teaspoon | Ground oregano |
| Grated Parmesan cheese | ||
| 3 | tablespoons | Vegetable oil |
| 1 | Medium onion,thinly sliced | |
| 1 | cup | Dry red wine |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground marjoram |
| ⅛ | teaspoon | Dried sweet basil leaves |
| 2 | pounds | Zucchini |
Directions
Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Heat oven to 350'. Trim ends from zucchini; cut zucchini lengthwise in half. Place cut sides up in greased baking dish, 15x9x2 inches. Pour on tomato sauce. Bake uncovered 45 minutes. Serve with cheese.