Method

Layer one: Put ground beef, salt, pepper and garlic in a heavy-bottomed skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish.

Layer two : Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring to a boil over high heat, and add squash. Cook for 4-8 minutes to the tenderness you like (some prefer soft, other al dente). Pour into a colander, and drain well.

Transfer squash back to the saucepan and mash with potato masher until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese.

Preheat oven to 350°F.

Layer Three: Put eggs into a medium sized bowl, and beat with a wire whisk or portable mixer until light. Fold in ricotta and parsley. Spoon over squash layer in the casserole.

Sprinkle casserole with your choice of Parmesan or cheddar cheese, and place on the center rack of the oven. Bake in preheated oven for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately.

Serves: 6

Contributor: Wayne Gregory

more vegetable recipes      more zucchini recipes

NOTE: This is a perfect recipe for using up overgrown zucchini.  It you are using large zucchini, however, scrape out the seeds in the center.

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