| | Directions | | In a 3 qt sauce pan, heat oil and cook zucchini about 3 minutes, put zucchini in medium bowl. Mix in cheese, bread crumbs and 1/2 teaspoon salt. Mix well, reserve. Set aside. In a large bowl mix well ground beef, thyme, pepper, 1/2 cup tomato sauce, and 1 1/2 teaspoon salt. On a sheet of wax paper about 12" long, pat beef mixture into a 10" square. Spread zucchini mixture over beef square, leave about 1" edge all around. To roll, lift narrow end of wax paper and begin to roll zucchini on topped beef mixture like a jelly roll fashion, pressing lightly with fingers to stack roll. Peel back, then continue lifting paper and rolling beef until completely rolled. Place beef roll seam side down on rack in open roasting pan. Discard wax paper. Spread remaining tomato sauce over beef roll. Lay bacon crosswise over beef roll, tucking ends under roll. Arrange potatoes around beef roll on rack, brush potatoes with butter or margarine. Bake @ 350° for 1 1/2 hours turning potatoes occasionally. Let meat rest before cutting. Serve with mushroom gravy. Yield 8 servings |
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| Ingredients | | - |  | 2 tablespoons salad oil |
| - | | 1 pound Zucchini shredded (3 cups) |
| - | | 1/4 pound Swiss cheese |
| - | | 1/4 cup dried bread crumbs |
| - | | dash salt |
| - | | 2 pounds ground beef |
| - | | 1 teaspoon thyme leaves |
| - | | 1/8 teaspoon pepper |
| - | | 1 can tomato sauce (8 ounce can) |
| - | | 1 - 8 ounce pkg sliced bacon |
| - | | 8 potatoes, peeled and cut inch half (small) |
| - | | 1/4 cup margarine, melted |
| - | | 1 can cream of mushroom soup |
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