Zucchini Beef Bake Recipe

3.5 2 3
Zucchini Beef Bake Recipe
Zucchini Beef Bake Recipe photo by Taste of Home
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Zucchini Beef Bake Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Zucchini Beef Bake in Casserole Cookbook 2001, p52

Nutritional Facts

1 piece: 274 calories, 13g fat (7g saturated fat), 85mg cholesterol, 500mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 21g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Zucchini Beef Bake in Casserole Cookbook 2001, p52

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Reviews forZucchini Beef Bake

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MY REVIEW
yardley12 User ID: 7926292 204855
Reviewed Aug. 21, 2014

"Excellent recipe. I substituted turkey meat, plus added mushrooms and spinach. It was delicious"

MY REVIEW
Rogbaker User ID: 4326979 204854
Reviewed Dec. 18, 2011

"I have made this a number of times, it's quite good. Make sure you hardly boil the zucchini or they will be soggy."

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