Venison Zucchini Bake - cooking recipe

Ingredients

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

Preparation

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.