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Categories:
sausage onion green pepper garlic oregano basil parsley tomato soup tomatoes zucchini eggs cornmeal Grape-Nuts cereal salt vegetable oil Cheddar cheese breadcrumbs
Viewed: 92 - Published at: 4 years agoIngredients
- 1 lb venison or 1 lb moose sausage, ground
- 1 onion, chopped
- 1 green pepper, chopped
- 1 garlic clove, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon dried parsley
- 1 (10 1/2 ounce) can tomato soup
- 4 cups canned tomatoes, crushed
- 1 (10 inch) zucchini, sliced
- 2 eggs, beaten
- cornmeal, for dredging
- wheat germ, for dredging
- Grape-nuts cereal, dredging
- salt and pepper
- vegetable oil (for frying)
- 2 cups reduced-fat cheddar cheese
- 1/2 cup breadcrumbs
Method
- Preheat oven to 350 degrees F.
- Brown venison or moose sausage with onion. Add green pepper, oregano, parsley, basil, garlic, tomato soup, and canned tomatoes. Simmer for 30 minute.
- Mix together 1 part cornmeal, 1 part wheat germ, and 1 part Grapenuts cereal to make the coating you're going to dredge the zucchini inches.
- Dip zucchini slices in beaten egg, then in combination of cornmeal, wheat germ, and cereal, salt & pepper. Fry in just a little oil in non-stick fry pan until brown & crispy.
- In 9 x 13 baking pan, place a layer of fried zucchini, then a layer of shredded cheese, then a layer of meat sauce. Repeat until you reach the top, ending with a layer of low fat cheese.
- Sprinkle top with breadcrumbs and bake at 350 degrees until bubbling, about 20-30 minute.
