Almost Lasagna Zucchini Casserole Recipe

2 to 3 small zucchini, peeled and sliced
1 pound lean ground beef
1 cup chopped onions
One 8-ounce can tomato sauce
One 14-ounce can petite diced tomatoes, drained
One 8-ounce package shredded mozzarella
6 butter-flavor crackers, crushed
Salt and pepper
¼ cup grated Parmesan, or to taste

1. Grease an 8-inch-square baking pan. Arrange the zucchini in the bottom of the pan.
2. Heat a large skillet over medium-high heat. Add the beef and onions and cook until browned, stirring frequently. Remove from the heat. Add the tomato sauce and tomatoes to the beef mixture; toss gently, yet thoroughly, to blend. Add the mozzarella; toss gently.
3. Spoon the mixture on top of the zucchini and sprinkle evenly with the cracker crumbs and Parmesan. Bake, uncovered, 45 minutes, or until the top is golden and the zucchini is tender. Remove from the oven and let stand 20 minutes before serving.

Serves 4

Tips From Our Test Kitchen: If petite cut tomatoes are not available, chop the plain diced variety into smaller pieces, and drain for a thicker consistency.