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Zucchini Bake


  • 1 1/2 lbs. ground beef
  • 1/2 cup chopped onion
  • 1 minced garlic clove
  • 1 (15 oz.) jar spaghetti sauce with mushrooms
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  • 1 (6 oz.) can tomato paste
  • 1 tsp. basil
  • 1/4 tsp. pepper
  • 3 medium zucchini, cut into 1/4 inch slices
  • 1/4 cup flour
  • 1 tsp. salt


Cook beef, onion, and garlic until meat is browned. Stir in tomato paste, spaghetti sauce, basil, pepper, and salt. Heat to boiling; reduce heat to low; cover and simmer 5 minutes.

In a large bowl, toss zucchini with flour until well coated. In 12x8 imch baking dish arrange 1/2 of zucchini mixture and spoon 1/2 of meat mixture evenly over zucchini and repeat. Cover baking dish with foil and bake at 375 degrees F for 30 minutes or until zucchini is tender. In medium bowl with hand beater, beat 4 eggs, 1 cup milk, and 1 teaspoon salt. Pour over hot zucchini and meat mixture and sprinkle with Parmesan cheese. Return to oven and bake 10-15 minutes longer until custard is set.


By Robin from Washington, IA


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