The following recipe for Baked Hamburger Zucchini is from SurvivalBlog reader Ellen H.
Ellen’s Preparation Notes
A.) Be sure that the zucchini is well-drained. I press mine through a sieve, to remove moisture. Skipping this step will probably make it soggy.
B.) The required baking time may vary. If you have a wide and shallow baking time, then the baking time may be less.
C.) This is a main course that recipe serves six adults.
Ingredients
- ½ lb. lean ground beef
- ½ of a 2″ diameter onion, finely diced
- 3 ½ c. shredded zucchini, drained
- 1 c. Bisquick (or homemade equivalent)
- ½ c. shredded Parmesan cheese
- 4 large eggs or 5 medium eggs
- ¼ c. canola oil
- 1 tsp. parsley
- ½ tsp. salt
- ½ tsp. basil (or less, to taste)
- ¼ tsp. garlic powder (or less, to taste)
- ¼ tsp. black pepper (or less, to taste)
- tomatoes, thinly sliced
Directions
- Brown the ground beef and diced onion, together.
- Preheat your oven to 350° F.
- Mix all ingredients except zucchini and tomatoes in a bowl.
- Stir in zucchini and pour into a greased 2 ½-quart to 3-quart baking dish.
- Top with a scattered layer of tomato slices.
- Bake at 350° F for 40 to 50 minutes. (Check at 40 minutes. You’ll know that it is properly baked if the center is well-set and the top is lightly browned.)
SERVING
Serve it hot.
STORAGE
This stores fairly well if refrigerated overnight, uncovered. (Covering it can make it soggy.)
—
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!
Read the full article here