Zucchini Summer Casserole

Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb ground beef
• 1⁄2 cup onion (roughly chopped)
• 1⁄2 cup red bell pepper (roughly chopped)
• 1 1⁄2 lbs zucchini (sliced-about 5 cups)
• 1  teaspoon kosher salt
• 2  garlic cloves (minced)
• 1⁄4 teaspoon cumin
• 1⁄2 teaspoon  red pepper (crushed)
• 1⁄4 teaspoon pepper
• 1 (8 ounce) can tomato sauce
• 3  ears corn (shaved-or 1 cup frozen or canned corn)
•  parmesan cheese or  cheddar cheese

Directions

1. Saute' ground beef,chopped red pepper ( omit if using mexicorn),onion and garlic in medium skillet, until meat is well browned.
2. Add zucchini, salt,cumin & pepper, cook over medium heat 8 minutes.
3. Add tomato sauce, crushed red pepper and corn or (canned mexicorn), bring to a boil, reduce heat, cover and simmer 10-15 minutes or until zucchini is beginning to soften.
4. If mixture is too thick, add a little water (about 1/2 cup. or chicken broth).
5. Top each serving with parmesan cheese or cheddar cheese. We like parmesan.