Pasta sauce from a jar and frozen mashed potatoes speed up this meal. Serve with iceberg lettuce wedges drizzled with Greek dressing and sprinkled with chopped plum tomatoes.
Southern Living OCTOBER 2005
Cook ground beef in a large nonstick skillet, stirring until beef crumbles and is no longer pink; drain.
Cook zucchini, onion, and garlic in skillet, stirring occasionally, 6 to 7 minutes or until vegetables are tender. Add ground beef; stir in pasta sauce and 2 1/2 teaspoons Greek seasoning. Cook over low heat 3 to 5 minutes or until thoroughly heated. Pour beef mixture into a lightly greased 3-quart round baking dish.
Prepare frozen mashed potatoes according to package directions. Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture; smooth with back of spoon to cover beef mixture completely.
Bake at 400° for 25 minutes or until potatoes are lightly browned.
Note: For testing purposes only, we used Emeril's Roasted Red Pepper pasta sauce.
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