BEEF AND ZUCCHINI CASSEROLE

Beef and Zucchini Casserole image

Provided by Susan Feliciano

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.