RUTH'S GROUND BEEF ZUCCHINI CASSEROLE : 1 lb. Cook zucchini until tender. The whole neighborhood must be over run. Stir in rice and seasoning, mixing well. says Jenni. ( Log Out /  Recipe rating: B+ – most of my issues came from how the recipe was written as I am a stickler for detail and how to achieve success the first time you make something. Cover and simmer for 10-15 minutes or until heated through and zucchini is tender. I guess at this point you can probably tell that I’ve been a little fixated on zucchini recipes and with good reason. Feel free to add additional toppings to the casserole (like pepperoni or onions). This one had one critical piece of information missing that, in my estimation, made the dish look great as well as taste great. Last year my zucchini plant (I only have one as I have limited space in my garden) hardly produced anything. The zucchinis just keep coming and coming. In the meantime halve the zucchini lengthwise and slice the halves. These days everyone is so busy that recipe success the first time around is just about a given for making a recipe again. This one seemed relatively easy and so I thought I’d try it. The original recipe called for paring zucchini with yellow squash and I think that would have been perfectly fine, but I had so much zucchini that I wanted to use and so I just skipped the yellow squash. I did add some mushrooms that I had and that worked very well (I always seem to have mushrooms in my refrigerator). Saute ground beef and onion; drain. Put half of meat mixture in casserole; add zucchini and then … on WordPress.com. This year my plant is producing prolifically. Cook zucchini until tender. Stir carefully to combine all of the ingredients making sure that the cheese and herbs are well distributed. 4-6 ounces of baby portobella mushrooms sliced, 3 Tbs. At 350 degrees you would have to cook the cheese much longer to get it to brown on top. dried thyme), 1 cup cheese, divided (I used a combination of mozzarella and pizza cheese – you can use more cheese if you like, I think I actually used 1 1/2 cups of these cheeses all total). Slice the mushrooms into thick slices. The shredded zucchini base or pizza crust is amazing. shakes, smoothies, milk, coffee, juice, water and chocolate milk, shakes, smoothies, frapp's, milk, coffee, juice and water, 6" Low Fat Sandwiches with 6 Grams of Fat or Less, Cookie Sandwiches (Non-CA locations only), lean ground beef, worcestershire sauce, paprika and, lean ground beef, worcestershire sauce, paprika, garlic cloves, minced, red onion, thinly sliced, green, yellow and green squash, sliced, minced onion and. lean ground beef, worcestershire sauce, paprika, garlic cloves, minced, red onion, thinly sliced, green zucchini, sliced into rounds bout 1/4inch, yellow zucchini, sliced into rounds bout 1/4inch, cream of mushroom soup (1 or 2 cans, depending on size of casserole), milk , just enough to make soup slightly runny, cheddar cheese, grated, seasoned bread crumbs, salt and pepper lean ground beef 1 med. Drain and discard grease. hamburger, green pepper chopped, onion chopped, uncooked rice, lean ground beef (plus), onion, diced, garlic, minced and. The latest recipe I tried was a side dish. Top with remaining zucchini, soup and Cheddar cheese. That recipe called for baking the ingredients uncovered for 25-30 minutes then adding the remaining cheese and baking it for an additional 10-15 minutes. This taco casserole uses zucchini and cheese for a delicious crust and is topped with flavorful taco meat mixture and melted cheese! Change ), You are commenting using your Google account. Season with salt and pepper. Heat the oil in a large skillet.

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