• 1 Tbsp + 1 tsp Olive oil or fat of your choice, divided
  • 1 lb ground beef
  • 2 small onions, diced
  • Pepper to taste
  • 2 medium summer squash, sliced 1/4 inch thick
  • 1/2 tsp salt
  • 1 bunch fresh herbs, minced
  • 1 medium tomato, thinly sliced
  • 1 bunch of greens, chopped finely
  • 1 1/2 Tbsp Olive oil or fat of your choice
  • 3 Tbsp whole wheat flour, almond meal, or flour of your choice
  • 1 Cup milk, or milk substitute
  • Salt/pepper

Preheat oven to 350 degrees and oil an 8x8 pan. In a large skillet heat 1 T of oil over medium heat, cook beef until no longer pink. Stir in diced onion, season with salt and pepper, and cook another 1-2 minutes. Then place the sliced squash in a large bowl with minced fresh herbs and remaining teaspoon of oil, toss to coat. Spread the squash onto the bottom of the prepared pan (overlap is fine).  Spoon the beef mixture on top of squash and press down, so it is nice and packed. Sprinkle the chopped greens over the beef, and then lay the sliced tomato on top of the greens. Cover and bake for 15 minutes. While it is baking, make the sauce by heating the oil in a skillet over medium high heat. Add in flour and stir with fork until the flour absorbs the oil and turns dark brown, about one minute. Pour in the milk gradually, while stirring, letting the flour mixture absorb the milk slowly. When all the milk has been added, cook another 1-2 minutes until the sauce is nice and thick. Season with salt and pepper, and remove from heat. Take the casserole out of the oven, pour the sauce over the top evenly, and bake uncovered another 35 minutes. Let cool 5 minutes, and enjoy!