Product Recipes
- 2 lb lean ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 6 oz can tomato paste
- 15 1/2 oz jar spaghetti sauce with mushrooms
- 1 tsp sweet basil
- 1/4 tsp pepper
- 3 medium zucchini, cut into 1/4 inch slices
- 1/4 cup flour
- 4 eggs
- 1 cup milk
- 1/3 cup Parmesan cheese
- Preheat oven to 375 degrees.
- In skillet over medium heat cook ground beef, onion and garlic until brown, about 10 minutes.
- Stir in tomato paste, spaghetti sauce, basil and pepper, plus 1 tsp salt; heat to boiling.
- Reduce heat to low, cover and simmer 5 minutes.
- Remove from heat.
- In a large bowl toss zucchini with flour until well coated.
- In a 12X8 inch baking dish arrange half of zucchini.
- Spoon half of meat mixture evenly over zucchini; repeat layers.
- Cover dish with foil and bake for 30 minutes or until zucchini is tender.
- In medium bowl with hand beater, beat eggs, milk and 1 tsp salt.
- Pour over hot mixture and sprinkle with cheese.
- Return to oven and bake 10 to 15 minutes longer until custard is set.
