Recipe: Spanish Squash (using ground beef and zucchini, Farm Journal, 1970's)

SPANISH SQUASH

1 lb ground beef
1/3 cup chopped onion
Chopped fresh garlic, to taste (optional)
1 1/2 lb zucchini, sliced (5 cups)
1/2 tsp salt
1/4 tsp garlic powder (if not using fresh garlic)
Dash of ground black pepper
1 (8 oz) can tomato sauce
1 (12 oz) can Mexicorn

In a medium skillet, saute meat, onion, and garlic (if using) until meat is well browned. Drain.

Add squash and seasonings. Cook over medium heat 3-5 minutes;
stir to prevent burning.

Add remaining ingredients and bring to a boil; reduce heat; cover and simmer for 10 minutes or until squash is tender. You can add a little water is mixture is too thick.

Makes 6 servings
Adapted from source: Countryside Living Idea Book by Farm Journal, 1973