Zucchini Casserole

Last night, I could resist temptation no longer.  Even though it was still hot as Hades outside, I couldn't resist the appeal of zucchini casserole any longer.  I don't have any fresh tomatoes from the garden yet, so I used some canned tomatoes from last year (drained), and I didn't have any croutons so I substituted 1 cup cubed homemade bread (crusts removed) plus 1/2 cup Italian bread crumbs.  It would have been better with the fresh tomatoes, but the canned tomatoes got the job done, so my belly was full and happy.  Not only that, but with the homemade bread, homegrown veggies, and venison that my husband got last fall, this entire meal cost less than $4 to feed the whole family.

Zucchini Casserole

1 lb ground meat
1 medium onion, diced
1 green pepper, diced
1 medium to large zucchini, peeled and sliced
4-5 tomatoes, chopped
8 oz Cheddar cheese, shredded
1 tbsp fresh basil (1 tsp basil)
1/4 tsp sea salt
1/4 tsp black pepper
1 1/2 cup seasoned croutons
1 tsp Parmesan cheese

Brown meat with onion and green pepper; drain off excess fat.  In a large bowl, combine zucchini, tomatoes, and cheddar.  Add meat mixture, basil, salt, pepper, and croutons.  Mix thoroughly (with hands if needed).  Pour into an ungreased 2-quart casserole dish and top with sprinkled Parmesan.  Bake uncovered at 350 for one hour.