Layered Zucchini Ragu Bake

Name: Layered Zucchini Ragu Bake
Prep time: 25 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 3 lb small zucchini (about 9), cut lengthwise in half; 2 1/2 teaspoons salt; 2 large baking potatoes (about 2 lb); 1 1/2 lb lean (at least 80%) ground beef; 2 large onions, chopped (2 cups); 1/4 cup dry red wine or beef broth; 1 cup crushed tomatoes (from 28-oz can), undrained; 2 tablespoons tomato paste; 1/2 teaspoon freshly ground pepper; 6 tablespoons butter or margarine; 6 tablespoons Gold Medal™ all-purpose flour; 3 cups milk; 2 teaspoons chopped fresh rosemary leaves; 4 cloves garlic, finely chopped; 2 cups shredded Parmesan cheese (8 oz)

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Prep 25 min
Total 1 hr 50 min
Servings 10

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Enjoy this layered zucchini ragu bake that’s made with potatoes, ground beef and cheese – a delicious dinner.

By Betty Crocker Kitchens

Updated Mar 1, 2012

Ingredients

3 lb small zucchini (about 9), cut lengthwise in half
2 1/2 teaspoons salt
2 large baking potatoes (about 2 lb)
1 1/2 lb lean (at least 80%) ground beef
2 large onions, chopped (2 cups)
1/4 cup dry red wine or beef broth
1 cup crushed tomatoes (from 28-oz can), undrained
2 tablespoons tomato paste
1/2 teaspoon freshly ground pepper
6 tablespoons butter or margarine
6 tablespoons Gold Medal™ all-purpose flour
3 cups milk
2 teaspoons chopped fresh rosemary leaves
4 cloves garlic, finely chopped
2 cups shredded Parmesan cheese (8 oz)

Make With

Gold Medal Flour

Steps

1

Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
2

Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
3

In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
4

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
5

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
6

Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.

Nutrition

399 Calories, 18g Total Fat, 28g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 399

Total Fat: 18g; 0%

Saturated Fat: 10g; 0%

Sodium: 1116mg; 0%

Total Carbohydrate: 33g; 0%

Dietary Fiber: 4g; 0%

Protein: 28g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 2 Vegetable; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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