Italian Layered Meat And Zucchini Mary Recipes

STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE

Steps:

• If the zucchini is long, cut it in half, then hollow it out, rinse and set aside.
• In a small bowl soak the bread for about 30 seconds in either water or milk. Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, and mix well.
• Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, cover the pan slightly. Cook on low/medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately. Enjoy!

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

EASY LAYERED ITALIAN MEATLOAF

Steps:

• PREHEAT oven to 375°F
• Mix stuffing mix with half each of the spaghetti sauce and oregano.
• Add meat; mix well.
• Pat into 13x9-inch baking dish.
• MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.
• BAKE 25 minute
• Uncover. Sprinkle with cheese.
• Bake, uncovered, an additional 10 minute or until meatloaf is cooked through (160°F).
• Cut into six pieces to serve.
• KITCHENS TIPS:
• Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.
• Serve with your favorite cooked vegetables such as steamed green beans and boiled potatoes.

LAYERED ZUCCHINI AND TOMATO BAKE

Steps:

• Preheat oven to 400 degrees F.
• You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
• Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
• Add salt and pepper.
• Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

ZUCCHINI LASAGNA WITH MEAT

Steps:

• Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
• Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
• Preheat the oven to 375 degrees F (190 degrees C).
• Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
• Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

LAYERED ITALIAN ZUCCHINI CASSEROLE

Steps:

• Heat oven to 400ºF.
• Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
• Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
• Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

EASY LAYERED ITALIAN MEATLOAF RECIPE

Steps:

• Heat oven to 375°F.
• Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.
• Mix vegetables and remaining pasta sauce and oregano. Spoon over meat mixture; cover.
• Bake 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).