Yep, this comes to you right off the back of the Pepperidge Farm Herb Seasoned Stuffing bag. However if you are like me and have to add your own personal touch it gets even better.
I used half ground beef and half Italian sausage, corn cut from a big ear, fresh tomatoes and green pepper instead of the stewed tomatoes, twice the amount of cheese and a big clove of garlic, minced. Check your seasoning. You might want a little thyme, basil and oregano. I did.
1 pound of ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 ounces) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing (I used the crumbly kind)
2 tablespoons grated Parmesan cheese
Cook beef and onion in 12-inch skillet over medium-high heat until well browned, stirring to separte meat. Pour off fat.
Stir zucchini and tomatoes in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender. Remove from heat.
Add stuffing and cheese to skillet and mix lightly. Cover and let stand 5 minutes. Serve with additional cheese, if desired.