Zucchini beef bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Zucchini (1-1/2 lbs) |
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| 1½ | cup | Soft bread crumbs |
| ¼ | teaspoon | Dried thyme leaves; crushed |
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| 2 | cups | Milk |
| 4 | ounces | Sharp processed American cheese; shredded (1 cup) |
| 1 | tablespoon | Butter; melted |
Directions
Wash & remove ends from zucchini; cut in ½ inch slices. Cook in boiling salted water 5 minutes or until tender. Drain. In skillet, cook meat with onion until browned; drain excess fat. Stir in ½ cup bread crumbs, ¾ tsp salt, thyme, ⅛ tsp pepper; remove from heat. In saucepan, melt ¼ cup butter; blend in flour & ½ tsp salt. Add milk all at once. Stir till bubbles & thickens. Add cheese; stir till melted. Stir in meat mixture.
Place ½ zucchini in 2-quart baking dish, cover with ½ meat-cheese mixture. Repeat layers. Combine remaining bread crumbs with 1 Tbs melted butter. Sprinkle on top. Bake at 350 for 30-35 minutes.
MRS H.C. (PATTY) JOHNSTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .