Layered Zucchini Ground Beef Casserole

Ready in 45 minutes
8 review(s) averaging 4.6. 75% would make again

Top-ranked recipe named "Layered Zucchini Ground Beef Casserole"

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When zucchini are in full season this is a great recipe that not only uses it up but it's really delicious. I found this recipe on Diana's kitchen site and have altered it to my own tastes.

"I really enjoyed this dish! I used dried herbs instead of fresh, 1 tsp each. And I used multigrain rice instead of brown rice. I think this gave it the texture it lacks in the original recipe."

- Shawna23

Ingredients

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4 cups zucchini; thinly sliced
2 Tblsp. Olive oil
1/2 cup onion; finely chopped
2 - 3 cloves garlic; minced
1 pound Ground beef
1 Tblsp. Fresh oregano; finely chopped
1 Tblsp. Fresh basil; finely chopped
1 Tblsp. Fresh thyme; finely chopped
1/4 Tsp. Black pepper
1 1/2 cups cooked brown rice
14 ounce can tomato sauce
1 cup Ricotta Cheese
1 cup sharp Cheddar cheese
1 egg

Original recipe makes 6 Servings

Servings  

Preparation

- Put the zucchini in a bowl and toss with a small bit of salt and let stand for 20 minutes.

- Meanwhile heat a skillet and add the olive oil. Saute onion and garlic until tender (about 10 minutes).

- Add ground beef to the skillet and cook until no longer pink. You may wish to drain the meat but not necessary.

- Add oregano, basil, pepper and a touch of salt and simmer for 2 minutes.

- Stir in your cooked rice and tomato sauce.

- Combine the ricotta cheese, 1/2 cup sharp cheddar cheese and the egg.

- Spray a 2 quart casserole dish with Pam or lightly grease it.

- Layer half of the zucchini at the bottom of the casserole dish.

- Layer the meat/rice mixture on top of the zucchini.

- Spread your ricotta mixture on top of the meat mixture.

- Layer the rest of the zucchini on your ricotta mixture.

- Sprinkle with remaining cheese.

- Bake in a preheated 375 F oven for 25 minutes, or until bubbly.

- Let sit for 5 minutes ... serve and enjoy!

Notes

You may want to add a little more tomato sauce or a bit of tomato juice to your meat mixture but do not add much more or it will be quite runny. This is the type of dish that you can also adapt your own herbs and seasonings to depending on your taste.

Credits

Added on Award Medal
Verified by twojocks

photo by summerpls summerpls

photo by summerpls summerpls

photo by summerpls summerpls

photo by ianhkirk ianhkirk

photo by kimothyre kimothyre

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Calories Per Serving: 733 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Easy and taste great
vng704 8 months ago
Big hit especially when I use fresh zucchini from the garden.
Absoluteex 10 months ago
I honestly enjoyed this dish for it's great flexibility and great flavoring. I love using herbs from my small garden and this fit the bill nicely. I will be making this often, TY!
Corwin26 1 year ago
I really enjoyed this dish! I used dried herbs instead of fresh, 1 tsp each. And I used multigrain rice instead of brown rice. I think this gave it the texture it lacks in the original recipe.
Shawna23 1 year ago
very good flavor. We cooked it covered for 15 minutes, then uncovered for 10. No dryness at all.
Youngsd 1 year ago
Oregano flavor was too strong. The consistency was soft, more rice and less ricotta cheese might help.
ianhkirk 2 years ago
You need to add the ricotta mix ingredients to the ingredient list :/
kelso527 3 years ago
I submitted this recipe ... also add the thyme at the same time as the other herbs (whoops!)
summerpls 3 years ago
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