Mexi-Corn Zucchini

This recipe is easy and quick, but I will be honest and say that it received interesting reviews from the family. This was actually tried out on two families last night. None of the kids would touch it, even though it smells and taste just like taco soup. And, both husbands had to disguise it before eating. My husband put his in a flour tortilla. His comment was, "It tastes really good, it just looks scary." Well, there you have it!

This meal can be used as a Main dish or side dish, and you can use ground beef or ground turkey. I will post the recipe as it is in the book, but my friend and I added A LOT more seasonings (which should not change the nutrition info, just added a lot more flavor).

Mexi-Corn Zucchini

* 1/2 pound extra-lean ground beef (or turkey)
* 1 medium onion, chopped, or 1 tablespoon instant minced onion
* 1/2 green pepper, chopped
* 3 cups sliced zucchini, 1/2 inch thick (we used about 1 1/2 cups of shredded zucchini and yellow squash that Laura froze from her bountiful garden)
* 1 8-ounce can tomato sauce
* 2 to 3 fresh tomatoes, chopped (we used a jar of canned tomatoes and they were yummy too)
* 1 can whole-kernel corn, drained
* 1/2 teaspoon salt
* 1 teaspoon chili powder

(After all of that, we added: more chili powder, garlic, cumin, red pepper flakes and then some taco seasoning. We just kept adding stuff until it tasted the way we wanted it too.)

1. Brown ground beef, onion, and green pepper. Drain well.

2. Add remaining ingredients. Cover and simmer 15 minutes or until zucchini is tender.