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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!