Zucchini Beef Bake

Zucchini-Beef Bake

3 medium zucchini, sliced
1 cup sliced mushrooms
2 tbs. oil
1 pound ground beef
1 can soup beans
1 small onion, chopped
2 cups tomato sauce
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. basil
Celtic Salt & fresh ground pepper to taste.
2 cups shredded cheese, your choice (Monterey Jack, Raw)

Saute garlic in oil until brown. Add zucchini, mushrooms and spices until tender. Cook ground beef and onion until browned in separate pan; drain. Stir in tomato sauce and soup beans.
Layer half of zucchini mixture in a lightly greased 13x9 pan. Spoon half of ground beef mixture over vegetables.

Sprinkle with half of cheese. Repeat leayers of vegetables and ground beef. Top with cheese. Bake, uncovered, at 350 F for 30 minutes.

This freezes great and is even better leftover. A wonderful new baby meal