Dinner

Zucchini beefy casserole is for Dinner.

Zucchini beefy casserole takes 30 minutes to prepare.

Zucchini beefy casserole takes 55 minutes to cook.

Zucchini beefy casserole makes 6 servings.

The ingredients for Zucchini beefy casserole are:

16 oz Ground beef, lean
.5 cup, chopped Onions, raw
.5 tsp Salt
.25 tsp Pepper, black
.75 cup White Rice, medium grain
1 cup (8 fl oz) Water, tap
2 cup, sliced Zucchini
1 cup, chopped Tomatoes, or canned & diced tomatoes, drained
2 can (10.75 oz) Tomato Soup
2 cup Cheese - Mozzarella grated (by DLH41054)
2 tbsp Basil
1 tsp Oregano, ground
1 tbsp Parsley, dried
1 tsp Garlic powder

Here is how you make Zucchini beefy casserole:

Brown beef and onion in a skillet. You could also include minced fresh garlic in the mix. Drain. Add salt and pepper.Spray a 9X13 pan with cooking spray. Place rice and water in pan, stir. Layer beef mixture over rice. Top with 1/4" sliced zucchini, (or grated zucchini works too.)Place chopped tomato on top. (I used canned, diced, fire roasted tomatoes as a substitute. I drain them first and added some of the juice to my canned soup, before pouring on top of the tomatoes.)Once the soup is poured over top, Cover with foil that's sprayed with cooking spray first. Bake 40 minutes, covered. Uncover, sprinkle with cheese, and bake 10-15 minutes longer, or until cheese is golden brown.If using plain canned cream of tomato soup, empty into a bowl and blend with herbs.Serving Size: 6 servings of approximately 2 cups eachNumber of Servings: 6Recipe submitted by SparkPeople user KEEPITUPTAG.

The nutritional information for Zucchini beefy casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 403.3

• Total Fat: 22.8 g
• Cholesterol: 56.7 mg
• Sodium: 478.9 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.4 g
• Protein: 26.5 g