Almost Lasagna Zucchini Casserole
- 2 to 3 small zucchini, peeled and sliced
- 1 pound lean ground beef
- 1 cup chopped onions
- One 8- ounce can tomato sauce
- One 14- ounce can petite diced tomatoes, drained
- One 8- ounce package shredded mozzarella
- 6 butter- flavored crackers, crushed
- Salt and pepper
- 1⁄4 cup grated Parmesan, or to taste
Instructions:
If petite cut tomatoes are not available, chop the plain diced variety into smaller pieces, and drain for a thicker consistency.
- Grease an 8- inch square baking pan. Arrange the zucchini in the bottom of the pan.
- Heat a large skillet over medium- high heat. Add the beef and onions and cook until browned, stirring frequently. Remove from the heat. Add the tomato sauce and tomatoes to the beef mixture; toss gently, yet thoroughly, to blend. Add the mozzarella; toss gently.
- Spoon the mixture on top of the zucchini and sprinkle evenly with the cracker crumbs, salt, pepper, and Parmesan. Bake, uncovered, for 45 minutes, or until the top is golden and the zucchini is tender. Remove from the oven and let stand for 20 minutes before serving.