Jalapeno beef roll with zucchini

Yield: 6 servings

Measure Ingredient
3 mediums Zucchini
2 ounces Monterey Jack cheese (with
\N \N Jalapeno pepper)
1 small Onion
1½ pounds Ground beef
½ cup Bread crumbs
3 tablespoons Ketchup
\N \N Salt
1 tablespoon Butter

About 35 minutes before serving,shred enough to measure 1 cup. Set remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl,grate onion.Add ground beef,bread crumbs,ketchup,and ½ tsp.

salt.Mix well.On waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle shredded zucchini and cheese over beef mixture.

Starting on a long side,roll meat mixture around filling,jelly roll fashion,lifting wax paper to help shape roll.Press seam and sides to seal. Carefully,transfer beef roll,seam side down,to a 2 quart oblong baking dish.Microwave cook,covered with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let stand covered.

Meanwhile,in a 10" round baking dish,melt butter on high 30 seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4 minutes,until just tender.Sprinkle with ¾ tsp. salt after cooking.

To serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along side of meat,Makes 6 servings.

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