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Do you ever find yourself with an abundance of zucchini in your garden or fridge? Or maybe you've just been looking for a new and delicious way to enjoy this versatile summer veggie. Either way, I have the perfect recipe for you - Zucchini Casserole with Ground Beef and Cheese.
Zucchini Casserole with Ground Beef and Cheese
Ingredients:
- 1 lb. ground beef
- 2 medium zucchini, sliced
- 1 medium onion, chopped
- 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
- In a large skillet, cook beef, zucchini, and onion over medium heat until meat is no longer pink; drain.
- Stir in soup, milk, 1/2 cup cheese, salt, and pepper.
- Transfer to a greased 2-quart baking dish.
- Cover and bake at 350 degrees for 25 minutes.
- Uncover; sprinkle with remaining cheese.
- Bake 5-10 minutes longer, or until cheese is melted.
As delicious as this casserole is, maybe you're looking for a lighter option. In that case, I recommend trying out this Zucchini Tomato Casserole that's perfect for those following a low carb or keto diet.
Zucchini Tomato Casserole
Ingredients:
- 2 medium zucchini, sliced
- 2 medium tomatoes, sliced
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 375°F.
- Arrange zucchini and tomato slices in an 8x8 inch baking dish.
- In a small bowl, mix together parmesan cheese, olive oil, oregano, salt, and pepper. Sprinkle mixture over vegetables.
- Bake for 25-30 minutes, or until vegetables are tender and topping is golden brown.
Whether you're in the mood for a comforting and cheesy casserole or a lighter veggie-filled dish, these zucchini casseroles have got you covered. Give them a try and let me know what you think!
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