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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.