Ground Beef and Zucchini Italian Casserole

• 2 tbsp extra virgin olive oil
• 1 cup diced onions
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 cups tomatoes, peeled, seeded, and diced (fresh or canned)
• 2 cups thinly sliced zucchini
• 1 tbsp chopped fresh basil, or 1 tsp dried
• 1 tbsp chopped fresh oregano, or 1 tsp dried
• Dash hot pepper sauce
• Salt and freshly ground black pepper

1. Preheat the oven to 350 degrees.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic. Saute for 2 minutes. Stir in the ground beef. Continue to saute until the beef is browned, about 8 minutes.

3. Stir in the tomatoes, zucchini, basil, oregano, and hot pepper sauce. Add salt and pepper to taste. Transfer the mixture to a 9x13 inch baking dish.

4. Cover and bake for 30 minutes. Serve hot. Serves 4.

From The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman.