Jalapeno beef roll with zucchini
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini |
| 2 | ounces | Monterey Jack cheese (with |
| Jalapeno pepper) | ||
| 1 | small | Onion |
| 1½ | pounds | Ground beef |
| ½ | cup | Bread crumbs |
| 3 | tablespoons | Ketchup |
| Salt | ||
| 1 | tablespoon | Butter |
Directions
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 ½ 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 ¾ tsp. salt after cooking.
To serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along side of meat,Makes 6 servings.
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