1. Preheat oven to 350. 2. Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium heat. 3. Whisk in cornmeal; reduce heat to low and simmer, whisking constantly, 3 minutes or until thickened. 4. Remove from heat, and stir in steak seasoning and 1/4 cup of cheddar cheese. 5. Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish. 6. Brown ground chuck in a large non-stick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. 7. Saute onion and zucchini in hot oil in skillet 5 minutes or until crisp tender. 8. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. 9. Pour beef mixture over cornmeal crust. 10. Sprinkle with remaining 3/4 cup of cheese. 11. Bake at 350 for 30 minutes or until bubbly. 12. Sprinkle casserole with parsley just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
