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beef and zucchini casserole

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

►
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 50 Min

Ingredients For beef and zucchini casserole

  • 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

How To Make beef and zucchini casserole

  • 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.
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