Where's the Squash Pasta Sauce.

Adapted from Taste of Home magazine to hide zucchini from my group. Works well and the kids dont really notice anything. They asked once and I said it was cheese. I use for lasagne, parmigiana, spaghetti, etc.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  lb ground beef or 1  lb  ground venison or 1  lb  ground elk
• 2  medium zucchini, shredded (3/4 lb)
• 1  medium onion, minced finely
• 2  garlic cloves, grated
• 1  pint stewed tomatoes (or 14.5 oz Can)
• 2  cups water
• 1 (12 ounce) can tomato paste
• 1  tablespoon  minced parsley
• 1 1⁄2 teaspoons salt
• 1  teaspoon sugar
• 1⁄2 teaspoon oregano (dried)
• 1⁄2 teaspoon pepper

Directions

1. Preheat Oven to 350.
2. In a skillet cook ground meat, zucchini, onion, and garlic over medium heat until meat is fully cooked. Drain and rinse.
3. Place the tomatoes in a food processor or blender and blend until smooth. Stir into beef mixture and add water, tomato paste, parsley, and seasonings. Bring to a boil, reduce the heat and simmer for 30 minutes.
4. Freezes very well!