Mexican Zucchini Casserole - cooking recipe

Ingredients

1/2 lb. ground round
1 (16 oz.) can dark red kidney beans
salt and pepper to taste
1 c. picante sauce
1 medium zucchini
1 (16 oz.) can stewed tomatoes
1 c. shredded mild Cheddar cheese

Preparation

Brown meat; drain.
Place in casserole.
Cut tomatoes into small pieces.
Wash zucchini; cut off ends.
Slice zucchini.
Place zucchini, cup-up tomatoes and juice in browned meat.
Cook, covered, in microwave until zucchini is tender-crisp.
Drain kidney beans; add to casserole.
Cover and heat until hot.