Ingredients
Units
Scale
- 2 tablespoons of Olive Oil
- 1 medium Onion diced
- 2 Green or Red Bell Peppers
- 1 pound Lean Ground Beef
- 1–2 medium Zucchini Diced (2 cups)
- 2 ears of fresh Corn off the cob (1 cup of corn)
- 3 cloves of Minced Garlic
- 1 jar Marinara Sauce
- 1 Zucchini Slices in rounds (2 to 3 cups)
- 1 cup Panko Bread crumbs
- 1 tablespoon Olive Oil for drizzle on top
Instructions
- Preheat the oven to 350° F.
- Prepare the Vegetables to have ready: dice the bell pepper, dice the onion, remove the corn off the cob, and mince the garlic.
- Take 1 to 2 zucchini depending on the size and cut into a medium dice. The large zucchini is sliced into rounds.
- Heat on medium-high heat, in a large skillet with 2 tablespoons of olive oil. You can make this recipe in a large cast iron skillet or oven-proof skillet. I suggest a good cast iron skillet.
- Add the diced onion, bell peppers, and minced garlic, and saute for about 3 minutes. Remove from the skillet and set aside.
- Next, cook the ground beef over medium heat until it’s nicely browned.
- Add to the cooked ground beef the cooked onions, and bell peppers, and then add the diced zucchini and corn. Saute for about 3 minutes.
- Add a jar of prepared marinara sauce and bring to a simmer.
- Turn off the heat and layer on top of the circle zucchini slices.
- Top with one cup of Panko Bread crumbs and drizzle with 1 tablespoon olive oil.
- Bake the recipe in the cast iron skillet at 350° F for 30 minutes or until the bread crumbs are golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: stove top
- Cuisine: American
