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Zucchini Garden Casserole

Zucchini Garden Casserole
Zucchini is best picked when it's small and tender. Store it in your shed or garage...or, when the weather is freezing, keep it in a cool room of your basement.—Dordana Mason, Iowa City, Iowa
8 ServingsPrep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 4 medium zucchini (about 1-1/2 pounds), sliced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 cup uncooked instant rice
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded Colby cheese

Directions

  • In a large skillet, saute zucchini in oil until crisp-tender. Arrange
  • half of the zucchini in a greased 13-in. x 9-in. baking dish. Layer
  • with half of the tomatoes.
  • In a large bowl, combine the rice, green pepper, onion, parsley, and
  • seasonings. Crumble beef over mixture and mix well. Stir in tomato
  • sauce. Spoon over tomato layer. Top with remaining tomatoes and
  • zucchini.
  • Cover and bake at 375° for 1 hour or until a meat thermometer
© Taste of Home 2013

2 of 2

Zucchini Garden Casserole (continued)

Directions (continued)

  • reads 160°. Uncover and sprinkle with cheese. Bake 15 minutes
  • longer or until cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 serving equals 291 calories, 13 g fat (6 g saturated fat), 65 mg cholesterol, 685 mg sodium, 20 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013