Zucchini Casserole

Zucchini Casserole Recipe

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Terri DeFreze


This is my favorite recipe that my grandma would make at least once a week during the summer when the zucchini was ready. We would have had it every day if she would have made it for us


★★★★★ 1 vote

30 Min
40 Min


  • 1 1/2 lb
    zucchini-1/4 inch rings
  • 3/4 lb
    lean ground beef
  • 3/4 lb
    italian sausage, mild
  • 1 medium
    yellow onion chopped
  • 1 c
    minute rice uncooked
  • 1/2 tsp
    lawrys seasoning salt
  • 1 tsp
    oregano, dried crushed
  • 2 c
    cottage cheese, small curd
  • 1 can(s)
    campbells cream of mushroom soup
  • 1/2 c
    sour cream
  • 1 small
    jar of diced mushrooms (about 1/2 cup)
  • 2 c
    grated sharp cheddar cheese
  • 1 tsp

How to Make Zucchini Casserole


  1. Cook zucchini in pot of salted water (1 teaspoon salt) until barely tender. Drain well.
  2. Saute onion with Italian sausage(take sausage out of casing or buy bulk sausage) and ground beef until meat is no longer pink inside. Add Rice and seasonings. Place 1/2 the zucchini on the bottom of an ungreased 9x13 Pyrex pan. Cover with the meat mixture. Spread the cottage cheese over the top of the meat mixture. Put the remaining zucchini on top of the cottage cheese.
  3. Mix the mushroom soup, sour cream and diced mushrooms together and spread on top of the casserole. Top with Cheese and bake in a 350 degree oven for 45 minutes or until hot and bubbly.

Printable Recipe Card

About Zucchini Casserole

Course/Dish: Beef Pork Casseroles
Main Ingredient: Beef
Regional Style: American

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