Venison Zucchini Bake Food

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VENISON ZUCCHINI BAKE



Venison Zucchini Bake image

Also known as: "Guwakaan Dleeyí & Dzísk'w Dleeyí" From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables work towards your goal of eating 5 fruits and vegetables each day. Serve this dish with cornbread or whole grain rolls, and you've got the makings of a terrific meal."

Provided by Uncle Dobo

Categories     Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

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