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zucchini montevidean

(1 rating)
Jammeez avatar
Recipe by
Jane Manookin
@Jammeez
Salina, KS

This was my grandmother's recipe. We always loved to cook the Big 3: zuc/tomato/onion. Later on, she began making this glorified version. It's awesome over rice with a good, crusty bread.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For zucchini montevidean

  • 2-4 Tbsp
    butter
  • 4 Tbsp
    olive oil
  • 6
    small zucchini, thinly sliced
  • 1 lb
    ground beef
  • 1
    medium sweet onion, thinly sliced
  • 1 can
    stewed tomatoes (16 oz)
  • 1/2 c
    white vinegar (or lemon juice)
  • 1/8 tsp
    pepper
  • 1 1/4 tsp
    salt
  • 3-4
    eggs, slightly beaten

How To Make zucchini montevidean

  • 1
    Use butter to saute zucchini, uncovered, until starting to brown. Brown gr. beef, using oil if needed. Drain off fat. Cook onions in a little oil until they begin to carmelize. Don't rush these processes. NOTE: I omitted the butter, just using a small amount of oil in a non-stick skillet. Use a large enough skillet that the slices aren't crowded too much. You can cook the zucchini and onions together, if you like.
  • 2
    Mix all ingredients (except eggs) and place in ovenware with a good lid (or tightly fitting foil). i like to use a 9 X 13 pan with a lid for storing leftovers (though there weren't any leftovers when I made it last).
  • 3
    Bake at 350 for 30-40 minutes.
  • 4
    Beat eggs and pour over top, cutting through lightly. NOTE: I ignore the salt and pepper measurements and season everything to taste as I go. I even add a little S & P to the eggs before beating them. I also like my eggs beaten a bit more than it calls for.
  • 5
    Return to oven and bake uncovered for 10 minutes or until egg is completely set.
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