Zutaten für Bakinbaby's Zucchini Summer Casserole
- 1 lb ground beef
- Onion
- 1 medium diced red bell pepper
- 2 medium zucchini, diced
- Kosher Salt
- Garlic Cloves
- 1 teaspoon cumin (optional)
- Red Pepper
- Pepper
- Tomato Sauce
- 1 cup corn kernels
- Parmesan Cheese
- 1 (12 oz) can Mexicorn
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup all-purpose flour
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Zubereitung von Bakinbaby's Zucchini Summer Casserole
- Preheat oven to 375°F (190°C).
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add 1 medium diced red bell pepper (or 1 (12 oz) can Mexicorn) and 1 cup of corn kernels (if not using Mexicorn) to the skillet. Cook for 5 minutes, stirring occasionally.
- Add 2 medium zucchini, diced, and 1 teaspoon of cumin (optional) to the skillet. Cook for another 3-5 minutes until zucchini is slightly softened.
- In a separate bowl, whisk together 1/2 cup of shredded cheddar cheese, 1/4 cup milk, and 1/4 cup all-purpose flour.
- Pour the cheese mixture over the beef and zucchini mixture in the skillet, stirring to combine.
- Transfer the mixture to a greased 8x8 inch baking dish.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
26g
Fat
23g
Carbs
7g
