Best Beef And Zucchini Casserole Recipes

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ZUCCHINI AND GROUND BEEF CASSEROLE



Zucchini and Ground Beef Casserole image

I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy.

Provided by pink cook

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium zucchini, fresh cut in 1/4-inch chunks
1 lb lean ground beef
1/2 medium onion, chopped
2 garlic cloves, chopped
1 cup salsa, jarred with tomatoes, onions and chiles
1 teaspoon ground cumin
salt and pepper

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.

Nutrition Facts : Calories 243.4, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 472.9, Carbohydrate 9.1, Fiber 2.3, Sugar 5, Protein 25.2

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE



Zucchini and Ground Beef Orzo Casserole image

Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/2 cup uncooked orzo pasta (3 oz)
2 teaspoons vegetable oil
1 lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 lb ground beef (at least 90% lean)
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup shredded part-skim mozzarella cheese (4 oz)
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g

LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE



Layered Ground Beef and Zucchini Lasagna Casserole image

Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

5 cups water (you might need more water)
3 medium zucchini, sliced
2/3 cup dry breadcrumbs, divided
1 lb ground beef
1 medium onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups pasta sauce
3 cups ricotta cheese (or use 2 cups ricotta and 1 cup creamed cottage cheese)
1 large egg, lightly beaten (or use 2 small eggs)
1/2 teaspoon garlic powder
3 cups mozzarella cheese, divided (can use more)
1 tablespoon dried parsley (can use fresh chopped parsley)
salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (set oven rack to lowest position).
  • Grease a 13 x 9-inch baking dish.
  • Bring about 5 cups water to a boil in a saucepan.
  • Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
  • In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
  • Add in garlic and continue cooking the beef until lightly browned.
  • Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
  • In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
  • Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
  • Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
  • Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
  • Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
  • Place the baking dish on a baking sheet to catch any spills.
  • Bake uncovered for about 44-50 minutes or until heated through.
  • Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

Nutrition Facts : Calories 793.6, Fat 47.9, SaturatedFat 24.4, Cholesterol 201, Sodium 1549, Carbohydrate 39.4, Fiber 2.8, Sugar 19.2, Protein 51.1

CREAMY ZUCCHINI AND GROUND BEEF CASSEROLE



Creamy Zucchini and Ground Beef Casserole image

This is from the Sooner Sampler; a cookbook published by the Norman Junior League back in the 80s. This casserole is WAY more flavorful that the ingredients suggest! A lot of bang for very little buck.

Provided by ShanH

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 small onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups sliced zucchini, par-boiled
1 1/2 cups cheddar cheese, grated
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup milk
1/2 teaspoon paprika

Steps:

  • Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
  • Par-boil zucchini in water for 5 minutes then drain well.
  • Mix soup and milk with paprika.
  • Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
  • Spread soup/milk mixture on top of the layers.
  • Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
  • This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.

EASY ZUCCHINI AND GROUND BEEF PIZZA CASSEROLE



Easy Zucchini and Ground Beef Pizza Casserole image

This is a fast and really tasty dish! You can use your own favorite pizza sauce for this, I use my own recipe #65641.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups unpeeled shredded zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese, divided (or to taste)
2 cups mozzarella cheese, divided (or to taste)
1 lb ground beef
1 -2 tablespoon minced fresh garlic
salt and pepper
1 onion, chopped
1 (15 ounce) can Italian-style tomato sauce (tomato sauce, with 1/4 tsp. each, oregano and basil)
1 medium green pepper, seeded and chopped

Steps:

  • Set oven to 400°F.
  • Grease a 13x9 pan.
  • Place zucchini in strainer; sprinkle with salt.
  • Let drain for 10 minutes.
  • Squeeze out moisture.
  • Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
  • Press into greased 13x9 baking pan.
  • Bake at 400°F for 20 minutes.
  • Meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
  • Top with remaining cheeses, and sprinkle with green pepper.
  • Return to oven and bake for another 20 minutes more.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE



Zucchini and Ground Beef Orzo Casserole image

Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitc

Provided by @MakeItYours

Number Of Ingredients 15

1/2 cup uncooked orzo pasta (3 oz)
2 teaspoons vegetable oil
1 lb zucchini squash, cut in half lengthwise,
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 lb ground beef (at least 90% lean)
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roaste
1 cup shredded part-skim mozzarella cheese (4
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

Steps:

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BEEF AND ZUCCHINI CASSEROLE



Beef and Zucchini Casserole image

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...

Provided by Susan Feliciano

Categories     Casseroles

Time 1h5m

Number Of Ingredients 12

2 tsp olive oil, extra virgin
1/2 c onion, finely chopped
1 lb zucchini, cut in 1/4-inch rounds
8 oz fresh mushrooms, chopped
1 lb laura's lean ground round
14 1/2 oz can diced tomatoes with liquid
1/4 tsp salt
1/2 tsp (or more) garlic powder
1/2 tsp (or more) dried oregano
1/4 c grated parmesan cheese
1/4 c fresh bread crumbs (1/2 slice bread)
1/4 tsp (or more) italian seasoning

Steps:

  • 1. Preheat oven to 350 degrees. Heat the olive oil in a medium skillet.
  • 2. Saute 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.
  • 3. Add ground round to same skillet; stir and cook until all is crumbled and browned.
  • 4. Add 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.
  • 5. Combine the Parmesan cheese, bread crumbs, and Italian seasoning and sprinkle over casserole. Bake for 35-40 minutes.

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