Hamburger Zucchini Casserole
|Lean ground beef||3⁄4 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Bottled minced garlic/1/8 teaspoon garlic powder||1⁄2 Teaspoon, minced|
|Tomato sauce||8 Ounce (1 Can)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Ground cinnamon||1⁄4 Teaspoon|
|Zucchini||3 Medium, cut into 1/4 -inch-thick slices to make about 6 cups|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Bulgur||1⁄4 Cup (4 tbs)|
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir tomato sauce, undrained tomatoes, Worcestershire sauce, oregano, and cinnamon into skillet.
Bring to boiling.
Reduce heat and simmer, uncovered, for 5 minutes.
Stir in zucchini, 2 tablespoons Parmesan cheese, and bulgur.
Cover and cook over medium-low heat for 10 to 15 minutes or till zucchini is tender, stirring occasionally.
Sprinkle with the remaining Parmesan cheese.