beef and zucchini casserole
(1 rating)
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
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2 tspolive oil, extra virgin
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1/2 conion, finely chopped
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1 lbzucchini, cut in 1/4-inch rounds
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8 ozfresh mushrooms, chopped
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1 lblaura's lean ground round
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14 1/2 ozcan diced tomatoes with liquid
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1/4 tspsalt
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1/2 tsp(or more) garlic powder
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1/2 tsp(or more) dried oregano
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1/4 cgrated parmesan cheese
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1/4 cfresh bread crumbs (1/2 slice bread)
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1/4 tsp(or more) italian seasoning
How To Make beef and zucchini casserole
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1Preheat oven to 350 degrees. Heat the olive oil in a medium skillet.
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2Saute 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.
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3Add ground round to same skillet; stir and cook until all is crumbled and browned.
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4Add 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.
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5Combine the Parmesan cheese, bread crumbs, and Italian seasoning and sprinkle over casserole. Bake for 35-40 minutes.
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