Time
prep 2:30
total 3:00
Ingredients
| 2 lbs. | zucchini, washed, peeled and sliced lengthwise | | 1-1/2 lb. | ground round steak | | 2-1/2 tsp. | salt | | 1/2 tsp. | pepper | | 2 cups | shredded mozzarella cheese | | 1 can (15-1/2 oz.) | tomato | | sauce | | 2 tbsp. | margarine | | 2 tbsp. | rice flour | | 1-1/4 cup | milk |
Cream Topping
| 2 tbsp. | margarine | | 2 tbsp. | flour | | 2-3/4 cup | milk | | 1 cup | mozzarella cheese |
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Instructions
Melt margarine and flour together; bubble. Remove from heat; add milk slowly. Return to heat and when it starts to boil, stir constantly. Add mozzarella cheese when mixture is smooth and creamy. Spread over top of zucchini. Bake at 350ºF for about 1 hour or until zucchini tests done with a fork and
top is lightly browned.
Author's Comments
Yummy for a cold & wet wintery evening meal, served with thick slab of crunchy Italian bread.
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casserole, zucchini casserole