Venison Zucchini Bake

Ingredients

• 1 lb venison or moose sausage, ground
• 1 onion, chopped
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 tablespoon dried parsley
• 1 (10 1/2 ounce) can tomato soup
• 4 cups canned tomatoes, crushed
• 1 (10 inch)  zucchini, sliced
• 2 eggs, beaten
• cornmeal, for dredging
• wheat germ, for dredging
• Grape-Nuts cereal, dredging
• salt and pepper
• vegetable oil (for frying)
• 2 cups reduced-fat cheddar cheese
• 1/2 cup breadcrumbs

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Brown venison or moose sausage with onion. Add green pepper, oregano, parsley, basil, garlic, tomato soup, and canned tomatoes. Simmer for 30 minute.

3. 3

   Mix together 1 part cornmeal, 1 part wheat germ, and 1 part Grapenuts cereal to make the coating you're going to dredge the zucchini inches.

4. 4

   Dip zucchini slices in beaten egg, then in combination of cornmeal, wheat germ, and cereal, salt & pepper. Fry in just a little oil in non-stick fry pan until brown & crispy.

5. 5

   In 9 x 13 baking pan, place a layer of fried zucchini, then a layer of shredded cheese, then a layer of meat sauce. Repeat until you reach the top, ending with a layer of low fat cheese.

6. 6

   Sprinkle top with breadcrumbs and bake at 350 degrees until bubbling, about 20-30 minute.