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Ground Beef Zucchini and Rice Casserole
Enjoy this ground beef rice with zucchini, a great recipe for family and friends. Cheesy and creamy, this weeknight dinner is easy to prepare in just 30 minutes.
Servings 8 servings
Calories 435kcal
Equipment
Ingredients
- 1 lb ground beef 453 g
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 small onion minced
- 1 teaspoon minced garlic
- 1 lb zucchini chopped (453 g)
- 2 cups cooked rice 5.39 oz | 153 g
- 1 teaspoon Italian seasoning
- 1 14 oz canned diced tomatoes
- 1 cup cream cheese or ricotta (8.8 oz | 250 g)
- 2 cups shredded mozzarella 8.8 oz | 250 g
- Chopped parsley to garnish
Instructions
- Preheat the oven to 395 F | 200 C. Grease a 9x13 inch baking dish with oil.
- Season ground beef with salt and pepper. Heat a large non-stick skillet with 1 tablespoon of oil on medium high heat. Sear for 3 minutes. Remove and set aside.
- In the same skillet, add oil and heat on medium. Saute onion, garlic and zucchini for 2 minutes. Bring beef back with rice, Italian seasoning and diced tomato. Bring to a simmer then add cream cheese. Stir all together.
- Transfer in the baking dish and sprinkle cheese on top. Bake in the oven for 20-25 minutes until the cheese melts.
- Remove from the oven and let rest for 10 minutes before serving.
- Garnish with parsley and serve.
- Enjoy.
Notes
Store 5 days in refrigerator
Nutrition
Calories: 435kcal | Carbohydrates: 19g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 454mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 749IU | Vitamin C: 16mg | Calcium: 216mg | Iron: 2mg