Easy Ground Beef and Zucchini Casserole
You just need 7 ingredients for this easy one-dish casserole!
Ingredients
- 1 lb ground beef
- 1 yellow onion, finely chopped
- 1 can (14.5 oz) diced tomatoes
- 1 envelope (1.37 oz) spaghetti sauce mix (such as McCormick)
- 4 cups zucchini, diced into ¾-inch half-moons (about 3 medium)
- 1 teaspoon salt
- 1 cup cooked rice
- 1 cup shredded mozzarella
Instructions
- Place the ground beef and onion in a large skillet over medium heat.1 lb ground beef, 1 yellow onion,
- Cook until the beef is cooked through and the onion is soft, about 5–7 minutes. Drain the fat from the pan.
- Add the diced tomatoes (including the juices), spaghetti sauce mix, zucchini, and salt.1 can (14.5 oz) diced tomatoes, 1 envelope (1.37 oz) spaghetti sauce mix, 4 cups zucchini,, 1 teaspoon salt
- Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the zucchini is soft.
- Preheat oven to 350°.
- Stir in the rice, then transfer to a 13x9-inch baking dish OR if your skillet is oven safe, just keep it in the skillet.1 cup cooked rice
- Top with cheese and bake for 15 minutes, or until the cheese is melted. Serve.1 cup shredded mozzarella
Notes
You can use any variety of ground beef (80%, 85%, or 90%) that you have on hand.
Don't have spaghetti sauce mix? Make a homemade version instead (use 2 tablespoons of the mix).
Any type of shredded cheese works well here (provolone, colby jack, etc.) Feel free to use more cheese if you like it extra cheesy!
Leftovers keep nicely in the fridge for 4–5 days. Reheat in the microwave.
Nutrition
Calories: 257kcalCarbohydrates: 15gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 64mgSodium: 660mgPotassium: 637mgFiber: 2gSugar: 5gVitamin A: 372IUVitamin C: 23mgCalcium: 145mgIron: 3mg
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