If you love stuffed zucchini but are short on time, this Unstuffed Zucchini Casserole is the perfect solution. It captures all the delicious flavors of the traditional dish in a simple, fuss-free way. Ground beef, fresh zucchini, and rice are cooked together in a savory tomato sauce and topped with melted cheddar cheese for a comforting and satisfying meal that the whole family will enjoy. With only one pan and minimal prep, this hearty casserole is an excellent choice for busy weeknights or casual family dinners.
Ingredients:
- 1/2 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch of black pepper
- 1/2 cup of finely chopped bell pepper, available in red or green varieties
- 15 1/2 ounces tomato sauce (about 1 can)
- 15 1/2 ounces water (use the tomato sauce can to measure)
- 1 1/2 pounds zucchini, sliced into half-moons
- 1 cup instant rice
- 1 cup shredded cheddar cheese
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a large casserole dish with a little oil or non-stick spray and set it aside.
- Cook the Beef: In a large skillet, heat the vegetable oil over medium heat. Add the lean ground beef and salt. Cook until the beef is browned and no longer pink, breaking it up into crumbles as it cooks. Drain any excess fat if necessary.
- Sauté the Vegetables: Add the chopped onion, minced garlic, paprika, Italian seasoning, onion powder, garlic powder, and a pinch of black pepper to the beef. Cook for roughly 3 to 4 minutes until the onions become clear and aromatic.
- Add the Bell Peppers: Stir in the chopped bell peppers and cook for another 2-3 minutes until they begin to soften.
- Mix in the Sauce and Zucchini: Pour in the tomato sauce and water, stirring to combine. Add the sliced zucchini to the mixture and gently stir to coat all the pieces with the sauce. Bring the mixture to a simmer and cook for about 5 minutes until the zucchini starts to soften.
- Add the Rice: Stir in the instant rice, making sure it is evenly distributed throughout the casserole mixture.
- Transfer and Bake: Transfer the mixture into the prepared casserole dish. Evenly distribute the shredded cheddar cheese across the surface. Cover the dish with aluminum foil.
- Bake: Place the covered casserole dish in the preheated oven and bake for 20 minutes. Take off the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted and bubbling, and the casserole is thoroughly warmed.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving. Enjoy this hearty, unstuffed zucchini casserole with a fresh side salad or some crusty bread.
Conclusion:
This Unstuffed Zucchini Casserole brings all the flavors of stuffed zucchini without the hassle of stuffing! It’s an easy, one-pan meal that’s perfect for a busy weeknight dinner or a cozy family gathering. With ground beef, fresh zucchini, rice, and melted cheddar cheese all combined in a savory tomato sauce, this casserole is both hearty and delicious. It’s a comforting dish that’s sure to satisfy everyone at the table!
Unstuffed Zucchini Casserole: A Flavorful and Easy One-Pan Meal
A simple and delicious one-pan casserole thatcombines ground beef, zucchini, and rice in a rich tomato sauce, topped withmelted cheddar cheese.
Ingredients
- 1/2 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch of black pepper
- 1/2 cup of finely chopped bell pepper available in red or green varieties
- 15 1/2 ounces tomato sauce about 1 can
- 15 1/2 ounces water use the tomato sauce can to measure
- 1 1/2 pounds zucchini sliced into half-moons
- 1 cup instant rice
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a large casserole dish with a little oil or non-stick spray and set it aside.
- Cook the Beef: In a large skillet, heat the vegetable oil over medium heat. Add the lean ground beef and salt. Cook until the beef is browned and no longer pink, breaking it up into crumbles as it cooks. Drain any excess fat if necessary.
- Sauté the Vegetables: Add the chopped onion, minced garlic, paprika, Italian seasoning, onion powder, garlic powder, and a pinch of black pepper to the beef. Cook for roughly 3 to 4 minutes until the onions become clear and aromatic.
- Add the Bell Peppers: Stir in the chopped bell peppers and cook for another 2-3 minutes until they begin to soften.
- Mix in the Sauce and Zucchini: Pour in the tomato sauce and water, stirring to combine. Add the sliced zucchini to the mixture and gently stir to coat all the pieces with the sauce. Bring the mixture to a simmer and cook for about 5 minutes until the zucchini starts to soften.
- Add the Rice: Stir in the instant rice, making sure it is evenly distributed throughout the casserole mixture.
- Transfer and Bake: Transfer the mixture into the prepared casserole dish. Evenly distribute the shredded cheddar cheese across the surface. Cover the dish with aluminum foil.
- Bake: Place the covered casserole dish in the preheated oven and bake for 20 minutes. Take off the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted and bubbling, and the casserole is thoroughly warmed.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving. Enjoy this hearty, unstuffed zucchini casserole with a fresh side salad or some crusty bread.