Beef & Zucchini Casserole

I made this super easy comfort food casserole packed with yummy Farmer's Market veggies for dinner last night. Then I jammed for 3 hours with my favorite band. My pal Laurie gave me the heads up that the Dave Matthews Band was performing LIVE on Fuse (commercial free) to promote the new CD that comes out today. TY Laurie!!! It was awesome.

Shelly's Beef & Zucchini Casserole

1/2 lb. Ground Beef (or Turkey)
1 Maui Onion, sliced
3-4 Green Onions, diced
4 small Zucchini (I used a combo of yellow & green), sliced
3 cloves Garlic, minced
1/2 cup Bruschetta Sauce (jarred or refrigerated fresh pasta section)
1/2 cup Alfredo Sauce (jarred or refrigerated fresh pasta section)
1/2 teaspoon Oregano
1/4 cup Romano Cheese, grated
a few twists of Black Pepper
3 slices Provolone Cheese
Olive Oil for sauteing

Brown ground beef. Drain any fats. Remove from pan. Set aside. Saute onions till golden. Remove from pan. Add zucchini and saute till golden and fork tender. Add back onions and beef. Add garlic, sauces, seasonings and Romano cheese. Mix to combine.

Pour into a Pyrex casserole dish. Top with provolone cheese.

Bake for 30 minutes at 350 till golden and yummy.

I served the casserole on it's own it's so hearty and full of good stuff but it would also be great with a simple mixed green salad.

Like this Eggface dish? Try these:
Shelly's Grilled Veggie Lasagna
Shelly's Mexican Beef & Bean Bake
Shelly's Caprese Turkey Mini Meatloaf
Shelly's Mushroom & Meatball Baked Ricotta Cups
Shelly's Chicken Dijon Casserole (Mushroom Version)
Shelly's Sausage & Pepper Bites