In a skillet over medium heat, sauté onion, pepper and zucchini in oil; remove from pan. Add beef to skillet; cook until no longer pink. Drain. Combine vegetable mixture, beef and remaining ingredients except cheese in a slow cooker. Cover and cook on low setting for 3 hours. Garnish with cheese before serving.
Tip: When serving rolls alongside main dishes, dress up 1/2 cup of butter by softening it, then blending in 2 teaspoons orange or tangerine zest. Place butter on a sheet of wax paper and roll into a log shape. Chill for 2 to 3 hours until firm. Store any leftovers in the refrigerator for up to 2 days.
This Midwestern Zucchini Casserole recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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