Prep 10 mins
Cook 20 mins
Chef Tom Perini of the Perini Ranch Steakhouse, in Buffalo Gap, Texas, introduces this delicious twist on zucchini. Try it for your next family dinner.
- 1⁄2 lb ground beef
- 1⁄2 lb hot Italian sausage
- 1 large onion, diced
- 1 dash salt
- 1 dash ground black pepper
- 1 (28 ounce) can whole tomatoes, mashed and drained
- 6 ounces tomato paste
- 1⁄4 cup tomato sauce
- 2 teaspoons oregano
- 1 dash garlic powder
- 2 lbs zucchini, sliced 1/4 thick
- 1⁄4 cup freshly grated parmesan cheese
- Preheat oven to 350º.
- In an oven-safe pan, brown the ground beef, sausage and onion. Add salt and pepper to taste.
- Add the whole tomatoes, tomato paste and tomato sauce. Add the oregano and garlic powder and simmer for 5 minutes.
- Add the zucchini, mix thoroughly then sprinkle with Parmesan.
- Bake at 350º until cheese melts and starts to brown, about 10 minutes.
Easy dish, big flavor, makes a lot. We added fresh garlic while browning the meat. We don't eat beef or pork so we used turkey Italian sausage and ground turkey. Otherwise we followed the recipe exactly. Next time I will add the zucchini earlier or slice it thinner but the flavor is terrific and it's an easy dish to put together. Served it with bowtie pasta.
I made this for dinner using 1 lb. ground beef instead of using the sausage. We didn't really like it like that which is why I am rating it without stars. It was a bit bland, which certainly wouldn't be a problem with hot Italian sausage. I used quite a bit more than a dash of salt, pepper, and garlic powder. It only served 5 of us as a one-dish main. Maybe this would be better on a buffet line or as a meaty side vegetable.
delicious! I added in 6 minced garlic cloves while browning the beef and omitted the garlic powder and also 2 teaspoons crushed chili flakes, used seasoned salt, I did some amount adjustments also, I made this early in the day yesterday and forgot to rate it, sent it home with my DS for him to enjoy, thanks for sharing TX!