Zucchini Meat Loaf - cooking recipe

Ingredients

2 lb. ground beef
2 c. shredded zucchini, unpeeled
1 c. dry bread crumbs (I toast the bread)
1 tsp. Italian seasoning (I leave out but it gives added flavor)
1 Tbsp. chopped parsley (optional)
1 onion, finely chopped
2 tsp. beef bouillon or 2 cubes crushed and dissolved in 1 Tbsp. water
1/4 tsp. salt
1 c. milk
1 large egg, beaten

Preparation

Combine
all
ingredients in large bowl; mix well.
Put into 9 x 5 x 3-inch loaf pan, or I use 2 quart casserole dish. Bake at 350\u00b0
for 1 1/4 hours.
You may garnish with zucchini slices sprinkled
with
paprika
last
10
minutes of baking. Makes
a pretty
dish.
Makes
delicious
sandwiches, if left over.
Very moist and tasty.
Makes 6 to 8 servings.
I freeze zucchini to make
this
year
round.
I
shred
or
grate raw zucchini and drain well and package 2 cups per package.