Zucchini Garden Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 8 servings

Ingredients

  • 4 medium zucchini (about 1-1/2 pounds), sliced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 cup uncooked Minute® White 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 375° for 1 hour or until a meat thermometer reads 160°. Uncover and sprinkle with cheese. Bake 15 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Zucchini Garden Casserole in Country Ground Beef 1993, p41

Nutritional 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.

This recipe pairs well with a medium red wine.

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Reviews for Zucchini Garden Casserole

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   (2)
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MY REVIEW
Reviewed Jun. 10, 2012

Made this according to the recipe and must say it needs improvement. Maybe brown the meat and vegs together before mixing and baking. Made it twice to give it a fair chance, but not again.

MY REVIEW
Reviewed Jan. 26, 2009

I'm guessing you mix the tomatoe juice in with the meat combo? That's what I did anyway..we'll see how it turns out. I also added some Mexicorn to mine :)

MY REVIEW
Reviewed Aug. 4, 2008

I made this for my family with a few changes. I left out the cinn. and all spice and used canned tomatoes instead of fresh. I was easy and everyone LOVED it!

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