Zucchini Beef Bake Scd Food

ZUCCHINI BEEF BAKE

Steps:

• In a large saucepan, bring water to a boil. Add zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt., Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with meat mixture and remaining zucchini; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

BEEF STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.
• Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.
• Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

ZUCCHINI-BEEF BAKE (SCD)

Steps:

• Sauté zucchini and mushrooms in oil until tender.
• Cook ground beef and onion until browned in separate pan; drain.
• Stir in tomato sauce and seasonings.
• Layer half each of zucchini mixture and diced green pepper in a lightly greased 13x9 pan.
• Spoon half of ground beef mixture over vegetables.
• Sprinkle with half of cheese.
• Repeat layers of vegetables and ground beef.
• Bake, uncovered, at 350 for 30 minutes.
• Sprinkle with remaining cheese, and bake an additional 5 minutes.

ZUCCHINI BEEF

Steps:

• Cook zucchini in boiling salted water for 2 to 3 minutes; drain well.
• Brown the ground beef with onions and garlic until meat has lost it's pink color and onions are opaque; drain fat.
• Stir in seasoning,rice, and tomato sauce.
• Beat egg in a mixing bowl.
• Blend in cottage cheese.
• Put half the zucchini slices in a greased shallow 1 1/2 quart baking dish.
• Spoon on beef mixture.
• Spread cottage cheese over beef.
• Top with remaining zucchini.
• Sprinkle Mozzarella cheese over all.
• Bake at 350°F for 25 to 30 minutes or until cheese is lightly browned and casserole is bubbly.
• Serve with Parmesan if desired.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

ZUCCHINI BEEF SKILLET

Steps:

• In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef with chopped onions, chopped garlic, salt and pepper.
• Cook over medium heat for about 10 minutes or until meat is well cooked.
• Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
• Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
• NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
• I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.

CREAMY ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
• Par-boil zucchini in water for 5 minutes then drain well.
• Mix soup and milk with paprika.
• Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
• Spread soup/milk mixture on top of the layers.
• Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
• This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

ZUCCHINI BEEF CASSEROLE

Steps:

• Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain. , Stir in the remaining ingredients. Cover and microwave on high for 15-20 minutes or until vegetables and rice are tender, stirring twice.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
• In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
• Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.