Cajun Curl Beef and Zucchini Bake

  • 1 lb Ground Beef-Brown and lightly salt/pepper 

  • 6 cups Zucchini-very thin sliced 1/16 inch thick or cut with Cajun Curl™ Chip Cutter. Pack firmly in cup when measuring. 

  • 1 onion- Medium (baseball size) slice 1/16 inch thick or cut with Cajun Curl™ Chip Cutter as Angel Hair Onions. 

  • 4 oz Tex/Mex Grated Cheese 

  • 1 8oz Can Tomato Sauce 

  • 1 1/2 Tblsp Beef Bouillon Powder 

  • 1 Tblsp Cajun Curl™ Spice 

  • 1 Tblsp Chili Powder 

  • 1 tsp Savory 

  • 1 tsp Onion Powder 

  • 2 tsp Margerine 

  • 4 Tblsp Parmesan Cheese 

 

Brown Ground Beef, drain any excess grease & set aside. Slice zucchini thin. Grease 10 X 14 Glass Casserole with 1 tsp margarine. Place zucchini in glass casserole evenly spreading. Lightly saute onion in 1 tsp margarine over medium heat till transparent. Distribute onion evenly over zucchini. Drizzle the tomato sauce over the zucchini and onion; Spread the Ground Beef and Tex/Mex Cheese evenly over as a next layer. Use a fork tip to lightly move the zucchini and mix to integrate ingredients. Add the seasonings evenly over the mix. Top with Parmesan Cheese. Cover with Foil. Bake in pre-heated 325 degree oven for 1/2 hour, remove foil and cook additional 1/2 hour. Cut in sections to serve; Serves 6 as Entree, 8 as a Side Serving. Option: substitute summer squash for Zucchini. 

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