Jalapeno beef roll with zucchini
Yield: 6 Servings
Ingredients:
- 3 md Zucchini
- 2 oz Monterey Jack cheese (with Jalapeno pepper)
- 1 sm Onion
- 1 1/2 lb Ground beef
- 1/2 c Bread crumbs
- 3 tb Ketchup Salt
- 1 tb Butter
Instructions:
About 35 minutes before serving shred enough to measure 1 cup. Set remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl grate onion.Add ground beef bread crumbs ketchup and 1/2 tsp. salt.Mix well.On waxed paper par ground beef mixture into a 11 x 8" rectangle. Sprinkle shredded zucchini and cheese over beef mixture. Starting on a long side roll meat mixture around filling jelly roll fashion lifting wax paper to help shape roll.Press seam and sides to seal. Carefully transfer beef roll seam side down to a 2 quart oblong baking dish.Microwave cook covered with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let stand covered. Meanwhile in a 10" round baking dish melt butter on high 30 seconds.Add zucchini.Cook covered with plastic wrap on high 3 to 4 minutes until just tender.Sprinkle with 3/4 tsp. salt after cooking. To serve cut beef roll into 12 slices on serving platter.Spoon zucchini along side of meat Makes 6 servings.
