|Ground beef/Lamb||1 Pound|
|Onion||1 , chopped|
|Canned tomatoes||28 Ounce, drain and reserve liquid|
|Green pepper||1 Small, cut in strips|
|Zucchini||6 Medium, thickly sliced|
|Medium cheddar cheese||1⁄4 Cup (4 tbs)|
|Ripe olives||1⁄2 Cup (8 tbs), sliced|
|Garlic||1 Clove (5 gm), crushed|
|Parmesan cheese||1 Tablespoon, grated|
Sprinkle salt in hot teflon* skillet; add meal and onion; saute until meal is light brown and crumbly.
Drain off extra fat.
Add drained tomatoes, green pepper strips, and zucchini slices; saute 10 minutes.
Add reserved tomato liquid mixed with 2 tablespoons flour, cheese, olives, garlic, and seasoning.
Reheat for a minute; then spoon into casserole.
Sprinkle thickly with the parmesan cheese and paprika.
Bake at 350Â° for i hour until thick and browned.