Name: Zucchini Beef Casserole
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 3/4 pound lean ground beef (90% lean); 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

"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."

TEST KITCHEN APPROVED

Zucchini Beef Casserole

4.3 | 4 Reviews Add your review

Yield:4 servings

Prep:30 min

Save Saved Saving email print

Ingredients

3/4 pound lean ground beef (90% lean)
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

Text Ingredients

Shop Recipe

Directions

Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain.

Stir in the remaining ingredients. Cover and microwave on high for 15-20 minutes or until vegetables and rice are tender, stirring twice.

Nutrition 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.