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1 pound ground beef
1 8-ounce can tomato sauce
1 teaspoon Italian seasoning dried crushed
1/8 teaspoon black pepper
1 16-ounce can zucchini in tomato sauce
1 3 1/2-ounce can mushrooms sliced, well drained
2 cups potatoes mashed
1/4 cup Parmesan cheese grated
1 tablespoon parsley dried
Preheat oven to 350°. In a large skillet over medium-high heat, brown beef; drain well.
Stir in tomato sauce, herb seasoning and pepper. Bring to a boil, reduce heat to low and simmer for 5 minutes or until no longer saucy.
Stir in zucchini and mushrooms. Pour into a 1 1/2 -quart oblong baking dish.
In a medium bowl, stir potatoes, cheese and parsley until blended. Pipe mixture on top of meat mixture, leaving a space in center.
Bake for 30 to 40 minutes or until bubbly in center and heated through.
1 8-ounce can tomato sauce
1 teaspoon Italian seasoning dried crushed
1/8 teaspoon black pepper
1 16-ounce can zucchini in tomato sauce
1 3 1/2-ounce can mushrooms sliced, well drained
2 cups potatoes mashed
1/4 cup Parmesan cheese grated
1 tablespoon parsley dried
Preheat oven to 350°. In a large skillet over medium-high heat, brown beef; drain well.
Stir in tomato sauce, herb seasoning and pepper. Bring to a boil, reduce heat to low and simmer for 5 minutes or until no longer saucy.
Stir in zucchini and mushrooms. Pour into a 1 1/2 -quart oblong baking dish.
In a medium bowl, stir potatoes, cheese and parsley until blended. Pipe mixture on top of meat mixture, leaving a space in center.
Bake for 30 to 40 minutes or until bubbly in center and heated through.