Zucchini Garden Casserole
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
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
Reviews
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.
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 :)
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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!