***Beef & Zucchini Parmigiana*** was created by TheBean_TheLeaf
Beef and Zucchini Parmigiana
Summer is finally here and with it there will be plenty of yummy fresh veggies available. Those of you who grow Zucchini know you will end up with oodles of Zucchini through the season. Here's a yummy way to use some of it in a tasty way.
1 pound lean ground beef
1 cup sliced Shallots
1 teaspoon The Bean & The Leaf Granulated Garlic
2 14.5 oz cans whole tomatoes, no salt added, undrained and chopped
1/3 cup dry white wine
3 Tablespoons tomato paste
1 1/2 teaspoon The Bean & The Leaf Mediterranean Oregano
1 1/2 teaspoon The Bean & The Leaf Basil
1/2 teaspoon The Bean & The Leaf Roasted Garlic Pepper
1/4 teaspoon The Bean & The Leaf Sea Salt
2 1/2 Lbs zucchini
1/2 cup grated Parmesan cheese
Add ground beef to a medium skillet over medium heat and cook until brown and cooked through.
Add shallots, garlic and tomato paste, stir to combine and cook another 4-5 mins.
Deglaze the pan with white wine, scraping any brown bits from the bottom of the pan.
Add Dried Oregano, Basil, Garlic Pepper and Sea Salt and bring to a boil.
Reduce heat and simmer, uncovered, for 1 hour or until sauce is reduced to 4 cups. Stir occasionally.
Cut each zucchini in half crosswise and cut each half into 5 lengthwise slices.
Preheat oven to broil.
Place zucchini slices on a baking sheet and lightly spray with Olive Oil spray.
Broil zucchini 6 minutes on each side.
Reduce oven temperature to 350 degrees.
Spoon 1/3 of the sauce into a 13"x9"x2" baking dish.
Place 1/2 of the zucchini slices over the sauce, overlapping slightly.
Layer another 1/3 of the sauce on top of zucchini slices.
Sprinkle with 1/2 of the cheese.
Layer remaining zucchini then remaining sauce and cheese.
Bake, uncovered, for 25 minutes or until lightly browned and bubbly.
Let stand 10 minutes before serving so I will tighten up.