Beef and Zucchini Casserole

Susan Feliciano

By
@frenchtutor

I call this "Jeanie's Beef and Zucchini Casserole", because it came from one of our church cookbooks and had her name on it. I haven't changed it too much - just the topping.
High in protein, low in carbohydrates, this has a great Italian flavor and goes together in a cinch. One serving has less than 200 calories and only 6.5 grams fat. A good way to use up all that zucchini that collects in the garden during the summer months. Good served with Risotto as a side dish.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

50 Min

Ingredients

2 tsp
olive oil, extra virgin
1/2 c
onion, finely chopped
1 lb
zucchini, cut in 1/4-inch rounds
8 oz
fresh mushrooms, chopped
1 lb
laura's lean ground round
14 1/2 oz
can diced tomatoes with liquid
1/4 tsp
salt
1/2 tsp
(or more) garlic powder
1/2 tsp
(or more) dried oregano
1/4 c
grated parmesan cheese
1/4 c
fresh bread crumbs (1/2 slice bread)
1/4 tsp
(or more) italian seasoning

Directions Step-By-Step

1
Preheat oven to 350 degrees. Heat the olive oil in a medium skillet.
2
Saute onions over medium heat until tender and translucent. Add zucchini to skillet and mix well. Add mushrooms and continue to cook all until mushroom liquid has mostly evaporated, about 7 minutes. Turn mixture into a greased 2-quart oblong casserole dish.
3
Add ground round to same skillet; stir and cook until all is crumbled and browned.
4
Add the salt, garlic powder and oregano to the tomatoes in the can; stir to combine, then add tomatoes to beef in skillet. Heat through. Add meat mixture to zucchini in the casserole dish and mix carefully.
5
Combine the Parmesan cheese, bread crumbs, and Italian seasoning and sprinkle over casserole. Bake for 35-40 minutes.

About this Recipe

Course/Dish: Beef, Casseroles
Other Tag: Quick & Easy