Zucchini Ground Beef Casserole Recipes

ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
• Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
• Now season with allspice, paprika, and nutmeg. Stir to combine.
• Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
• Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
• Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
• Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
• In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
• Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef with chopped onions, chopped garlic, salt and pepper.
• Cook over medium heat for about 10 minutes or until meat is well cooked.
• Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
• Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
• NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
• I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.

ZUCCHINI CASSEROLE

Steps:

• Brown ground beef. Add onion and cook until tender.
• Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
• Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
• Bake at 325°F for 30 minutes.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF

Steps:

• Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
• In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
• Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
• Sprinkle with sugar, salt, pepper and dried oregano.
• Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
• Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.

ZUCCHINI BEEF CASSEROLE

Steps:

• Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain. , Stir in the remaining ingredients. Cover and microwave on high for 15-20 minutes or until vegetables and rice are tender, stirring twice.

STUFFED ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
• Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
• In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 400ºF
• Drain shredded zucchini in a colander, sprinkle with salt and let stand for 10 to 15 minutes. Squeeze out excess moisture.
• In a large bowl, combine zucchini, eggs, half of cheddar, and pepper jack cheese.
• Spray a 13 x 9" casserole dish with nonstick spray. Press mixture into the bottom of the dish and bake for 20 minutes.
• In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning mix and 3/4 cup water. Cook until liquid is absorbed.
• Add sour cream and salsa to the meat and stir until combined.
• Spread the meat mixture evenly over the top the zucchini crust. Top with the remaining half of the cheeses.
• Bake until cheese is bubbly, approximately 20 minutes.