Zucchini And Beef Casserole Recipe

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Zucchini and Beef Casserole

Robin Alwine


This is a yummy way to use up some of the bounty of zucchini in your garden. Even kids love it!

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Four 1 1/2-cup servings


15 Min


35 Min


2 tsp
1/2 c
finely chopped onion
3 small
zucchini, unpeeled
1 lb
lean ground chuck
16 oz
canned diced tomatoes in juice
1/4 tsp
1 clove
garlic, minced
1/2 tsp
dried oregano
1/4 c
grated parmesan cheese

Directions Step-By-Step

Preheat oven to 350 degrees. Heat oil in a large skillet, add onion and stir over medium heat until tender and transparent.
Wash zucchini, discard ends, and cut crosswise into 1/4 inch slices. Add to onion and stir for 3 to 4 minutes over medium heat. Turn into a 2-quart casserole.
Crumble ground beef into the skillet, stir over medium heat and brown until no longer pink. Drain well.
Add salt, garlic and oregano to tomatoes in large bowl and mix thoroughly. Add beef and mix well. Add meat mixture to zucchini in casserole. Mix together gently. Sprinkle with cheese. Bake 30 to 35 minutes until zucchini is tender.

About this Recipe