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Zucchini Beef Bake

 Zucchini Beef Bake
Zucchini is a favorite vegetable for cooks because it can be used in countless ways. Here it teams up with ground beef, rice and cheese for a pretty, palate-pleasing meal.— Christy Saniga, Tacoma, Washington
6-8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 6 cups water
  • 4 cups sliced zucchini
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 cups cooked rice
  • 1 can (8 ounces) tomato sauce
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large saucepan, bring water to a boil. Add zucchini. Return to a
  • boil. Reduce heat; cover and simmer for 3 minutes or just until
  • tender. Drain and immediately place zucchini in ice water. Drain and
  • pat dry.
  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in
  • the rice, tomato sauce, cottage cheese, egg, oregano, basil and
  • salt.

2 of 2

Zucchini Beef Bake (continued)

Directions (continued)

  • Arrange half of the zucchini in a greased 13-in. x 9-in. baking dish.
  • Layer with meat mixture and remaining zucchini; sprinkle with
  • cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or
  • until bubbly and cheese is melted.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 274 calories, 13 g fat (7 g saturated fat), 85 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 1 g fiber, 21 g protein.