ZUCCHINI GARDEN CASSEROLE

Zucchini Garden Casserole image

Zucchini is best picked when it's small and tender. Store it in your shed or garage...or, when the weather is freezing, keep it in a cool room of your basement.-Dordana Mason, Iowa City, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

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Ingredients

4 medium zucchini (about 1-1/2 pounds), sliced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes, drained
1 cup uncooked instant rice
1/4 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
1 can (8 ounces) tomato sauce
1 cup shredded Colby cheese

Steps:

In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with half of the tomatoes. , In a large bowl, combine the rice, green pepper, onion, parsley, and seasonings. Crumble beef over mixture and mix well. Stir in tomato sauce. Spoon over tomato layer. Top with remaining tomatoes and zucchini., Cover and bake at 375° for 1 hour or until a thermometer reads 160°. Uncover and sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 291 calories, Fat 13g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.