Zucchini Ground Beef Casserole A Ranch Mom Preheat oven to 350°. fry the meat in a skillet. when meat is nearly finished, add the zucchini and mushrooms, and continue frying till vegetables are tender. in large mixing bowl, place cooked rice, sour cream, 1 cup cheese, chili powder and salt. when meat mixture is finished, add to the rice mixture. Step 4 | add seasonings, sauce and cheese. now, for the seasoning and cheese! reduce the heat to medium low and stir in your favorite tomato sauce, the tomato paste, some worcestershire sauce, a dash of italian seasoning, salt, and pepper, mixing into the zucchini mixture until thoroughly combined.
Ground Beef Zucchini Casserole Low Carb Recipe Amira S Pantry Brown the ground beef on medium heat in a cast iron skillet. remove the meat and drain the grease, leaving about 1 tbsp of grease in the pan to sauté the veggies with. set the meat aside. in the same skillet you used to brown the meat, add the onions. cook until they begin to soften (3 5 minutes), and add the garlic. Instructions. in a cast iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. remove ground beef and drain grease, leaving 1 tablespoon of the grease in the pan to saute the vegetables in. in the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Pour your beef, zucchini, and tomato mixture into a greased casserole dish. the basic recipe fits into a 8 x 11.5 inch dish well. if you double recipe then definitely use a 9 x 13 inch casserole dish. spread bread crumbs over top of the zucchini with ground beef and tomato sauce. next spread the mozzarella cheese over the bread crumbs. This zucchini base for a casserole is terrific and can be used for so many things. adjust your zucchini periodically while it's inside your strainer. let stand for 15 to 20 minutes. the key to the success of this casserole is your ability to remove as much moisture from your zucchini as possible.
Comments are closed.