Zucchini Beef Casserole Recipe

4.5 4 6
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Zucchini Beef Casserole Recipe

Read Reviews
4.5 4 6
Publisher Photo
"Everyone in our family always asks me to make this quick-and-easy microwave recipe," relates Lisa Bales of Peru, Indiana. "I use it as a side when I need to take-along dish or as a light one-dish supper at home."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1-1/2 cups diced zucchini
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 cup instant rice
  • 1/2 cup water
  • 1/4 cup chopped onion
  • 1/4 cup reduced-sodium soy sauce
  • 3/4 teaspoon dried basil

Directions

Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain. Stir in the remaining ingredients. Cover and microwave on high for 20-25 minutes or until vegetables and rice are tender, stirring twice. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Zucchini Beef Casserole in Light & Tasty April/May 2003, p18

Nutritional Facts

1 cup: 230 calories, 8g fat (3g saturated fat), 31mg cholesterol, 845mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 3/4 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1-1/2 cups diced zucchini
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 cup instant rice
  • 1/2 cup water
  • 1/4 cup chopped onion
  • 1/4 cup reduced-sodium soy sauce
  • 3/4 teaspoon dried basil
  1. Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain. Stir in the remaining ingredients. Cover and microwave on high for 20-25 minutes or until vegetables and rice are tender, stirring twice. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Zucchini Beef Casserole in Light & Tasty April/May 2003, p18

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Reviews forZucchini Beef Casserole

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Medic 716 User ID: 4089259 126285
Reviewed Jun. 12, 2014

"not big on microwaving food so did it stove top instead. quick and easy."

MY REVIEW
deedee300 User ID: 7267709 54693
Reviewed May. 20, 2013

"Very good, but for my personal taste I would omit the soy sauce and use the juice from the canned tomatoes instead. Will make again! quick, easy & yummy!"

MY REVIEW
sjpassineau User ID: 3258179 138798
Reviewed Aug. 4, 2010

"I used a good quality ground turkey, shredded the zucchini and up'd the seasonings a bit and my kids ate it! They heard we were having a zucchini casserole and were dreading dinner until they tried it. It was fairly similar to a baked chop suey recipe we like. I also finished it on the stove. The liquid just wasn't absorbing so I boiled it off. Great "jumping off point" recipe than can be adapted for different tastes!"

MY REVIEW
taravan3 User ID: 4172010 126227
Reviewed Sep. 9, 2009

"This was very good, I made it in a pan on the stove though"

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