zucchini and beef casserole

Name: Zucchini and Beef Casserole
Prep time: 15 min
Cook time: 35 min
Cuisine: Italian
Ingredients: 2 teaspoon(s) oil; 1/2 cup(s) finely chopped onion; 3 small zucchini, unpeeled; 1 pound(s) lean ground chuck; 16 ounce(s) canned diced tomatoes in juice; 1/4 teaspoon(s) salt; 1 clove(s) garlic, minced; 1/2 teaspoon(s) dried oregano; 1/4 cup(s) grated parmesan cheese

(1 RATING)

53 Pinches

Robin Alwine

in, IN

Updated on Jul 9, 2013

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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prep time 15 Min

cook time 35 Min

method ---

yield Four 1 1/2-cup servings

Ingredients

2 teaspoons oil
1/2 cup finely chopped onion
3 small zucchini, unpeeled
1 pound lean ground chuck
16 ounces canned diced tomatoes in juice
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 cup grated parmesan cheese

How To Make zucchini and beef casserole

Step 1

Preheat oven to 350 degrees. Heat oil in a large skillet, add onion and stir over medium heat until tender and transparent.

Step 2

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.
Step 3

Crumble ground beef into the skillet, stir over medium heat and brown until no longer pink. Drain well.
Step 4

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.
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