Zucchini and Beef Bake with Tomato Basil Sauce
Enjoy a hearty Italian-style beef and zucchini bake layered with tender stew meat and a homemade tomato basil sauce. Slow-cooked to perfection, this comforting dish is served over angel hair pasta, bringing flavor and satisfaction to your dinner table without the excess fat, sugar, or sodium. A healthy twist on a classic!
ingredients
- 2 medium zucchinis, sliced into rounds
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 cups homemade tomato basil sauce (low sodium)
- 1 cup mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 cup "Cream of Mushroom Soup" (low fat)
- 12 ounces angel hair pasta
- Fresh basil for garnishing
- Salt and pepper to taste
steps
- 1.
In a large skillet, heat olive oil over medium heat. Season beef stew meat with salt, pepper, garlic powder, onion powder, and oregano. Add to skillet and brown the meat on all sides.
- 2.
In a slow cooker, layer half of the sliced zucchini, half the browned beef, and half the mushrooms. Repeat the layers with the remaining ingredients.
- 3.
Pour the homemade tomato basil sauce and "Cream of Mushroom Soup" evenly over the layers.
- 4.
Cover and cook on low for 6-8 hours or until the meat is tender and the vegetables are cooked through.
- 5.
In the last 30 minutes of cooking, prepare the angel hair pasta according to package instructions.
- 6.
Serve the baked mixture over the cooked pasta, garnishing with fresh basil.
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