Beef and Zucchini Casserole

Susan Feliciano


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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15 Min


50 Min


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
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

Preheat oven to 350 degrees. Heat the olive oil in a medium skillet.
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.
Add ground round to same skillet; stir and cook until all is crumbled and browned.
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.
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