Zucchini Garden Casserole Recipe

3.5 3 2
Publisher Photo

Zucchini Garden Casserole Recipe

Read Reviews
3.5 3 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 4 medium zucchini (about 1-1/2 pounds), sliced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 cup uncooked instant 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 shredded Colby cheese

Directions

In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with half of the tomatoes.
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.
Cover and bake at 375° for 1 hour or until a 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 each: 291 calories, 13g fat (6g saturated fat), 65mg cholesterol, 685mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 23g protein.

  • 4 medium zucchini (about 1-1/2 pounds), sliced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 cup uncooked instant 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 shredded Colby cheese
  1. In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Garden Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
schweitzerca User ID: 1064748 18710
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
Deanna472 User ID: 1310436 18706
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
ashleystrawn User ID: 2710994 42096
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!"

Loading Image