Prep Time
30 Mins
Cook Time
20 Mins
Bake Time
25 Mins
Makes 8 servings

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.

How to Make It

Step 1

Cook ground beef in a large nonstick skillet, stirring until beef crumbles and is no longer pink; drain.

Step 2

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.

Step 3

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.

Step 4

Bake at 400° for 25 minutes or until potatoes are lightly browned.

Step 5

Note: For testing purposes only, we used Emeril's Roasted Red Pepper pasta sauce.

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