Ingredients for Venison Zucchini Bake
- 1 lb ground venison
- 1 medium onion, chopped
- Green Pepper
- Garlic Clove
- Oregano
- Basil
- Dried Parsley
- Tomato Soup
- Canned Tomatoes
- 2 medium zucchini, diced
- 2 large eggs
- Cornmeal
- Wheat Germ
- Grape Nuts Cereal
- Salt And Pepper
- Vegetable Oil
- Reduced Fat Cheddar Cheese
- Breadcrumbs
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How to Make Venison Zucchini Bake
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the venison over medium-high heat. Drain off any excess fat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the zucchini, carrots, and celery. Cook for another 5 minutes, until slightly tender.
- In a large bowl, combine the browned venison and vegetables with the tomato sauce, diced tomatoes, corn, and seasonings.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a separate bowl, whisk together the eggs, milk, and flour until smooth.
- Pour the egg mixture evenly over the venison and vegetable mixture in the baking dish.
- Bake for 50-60 minutes, or until the top is golden brown and the casserole is bubbly and cooked through.
- Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
60g
Fat
11g
Carbs
11g
