Serves: 6
Total Calories: 405

1 onion, chopped
1 green or red pepper, chopped
3 cups zucchini, cubed
2 tablespoons oil
1 pound ground beef
2 (8-ounce) cans tomato sauce
2 cups brown rice, uncooked
salt and pepper to taste
Garnish: grated Parmesan cheese

In a skillet over medium heat, sauté onion, pepper and zucchini in oil; remove from pan. Add beef to skillet; cook until no longer pink. Drain. Combine vegetable mixture, beef and remaining ingredients except cheese in a slow cooker. Cover and cook on low setting for 3 hours. Garnish with cheese before serving.

Tip: When serving rolls alongside main dishes, dress up 1/2 cup of butter by softening it, then blending in 2 teaspoons orange or tangerine zest. Place butter on a sheet of wax paper and roll into a log shape. Chill for 2 to 3 hours until firm. Store any leftovers in the refrigerator for up to 2 days.

Nutritional Facts:

Serves: 6
Total Calories: 405
Calories from Fat: 57

More Recipes from the Summer In the Country Cookbook:
County Fair Maidrites
Beefy Cheddar Bake
Summer Tortellini Salad
4th of July Beans
Chow Mein Noodle Casserole
Elaine’s Oriental Noodle Salad
Broccoli-Cranberry Salad
Southern Mexi-Salad
Pepper Jack Salsa
Purlieu
Chrissy’s Ravishing Rhubarb Slush
Citrus Tea Punch
Friendship Casserole
Texas Corn & Green Chile Casserole
Mom’s Sandwich Spread
Church Ladies’ Ham Salad
Mom’s Baked Beans
Tonya’s Must-Have Potato-Corn Bake
Midwestern Zucchini Casserole
Oh-So-Hot Banana Peppers
Boycott-Your-Grill Beef Kabobs
BLT Macaroni Salad
Ravioli Taco Bake
Super-Simple Baked Peppers
Mandy’s Easy Cheesy Chicken Casserole
Prize-Winning Pineapple Cheddar Bake
Sicilian Salad