From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
Shortening:
- 2 pounds zucchini squash
- 2-1/2 teaspoons salt, divided
- 1-1/2 pounds ground round beef
- 1 can (15-1/2 ounces) tomato sauce
- 1/2 teaspoon pepper
- 1 cup mozzarella cheese, shredded
For Sauce:
- 2 tablespoons margarine
- 2 tablespoons flour
- 1-1/4 cups milk
- 1 cup mozzarella cheese, shredded
TO PREPARE:
1. Grease 13 x 9-inch baking dish.
2. Wash and peel squash. Slice lengthwise (about 1/4-inch thick) and place overlapping layers in dish, using half of squash.
3. Brown meat; drain well.
4. Add tomato sauce, 1/2 teaspoon salt, and pepper to meat; simmer for 2 minutes. Spread this mixture over squash.
5. Sprinkle with 1 cup mozzarella cheese.
6. Place another layer of squash over meat and cheese.
7. Sprinkle squash with remaining 1 teaspoon salt.
8. Prepare cream sauce and pour over squash.
9. Bake at 350 degrees for 1 hour or until squash tests tender with fork and top is lightly browned.
Sauce:
1. Melt margarine; stir in flour.
2. Remove from heat and slowly add milk.
3. Return to heat and bring to boil, stirring until thick.
4. Add cheese.
5. When mixture is smooth and creamy, spread evenly over top of squash.
Temperature: 350 degrees
Baking Time: 1 hour
Hint: This casserole may be baked for 1/2 hour, cooled to room temperature, and frozen.
YIELD: 6 to 8 servings
