Forktionary

Zucchini And Rice Casserole Recipe

This nostalgic zucchini casserole recipe is a family favorite, passed down through generations! Tender zucchini, savory beef, and creamy cheese combine in a comforting baked dish perfect for a weeknight meal or potluck. Get ready to experience a taste of home!

Prep Time 20 mins
Cook Time 50 mins
Calories 405.1 kcal
Protein 54g
Rating 4.0 (5 Reviews)
Zucchini And Rice Casserole 112

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini And Rice Casserole

  • 2 medium zucchini
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0 basil (not measured separately, see Italian seasoning)
  • 0 oregano (not measured separately, see Italian seasoning)
  • 1/2 teaspoon black pepper
  • 1 cup uncooked long-grain rice
  • 1 (28-ounce) can crushed tomatoes
  • 8 ounces cottage cheese
  • 1 large egg
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Zucchini And Rice Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Zucchini And Rice Casserole

  1. Bring a large pot of salted water to a boil. Add 2 medium zucchini, sliced into 1/4-inch thick rounds, and cook for 2-3 minutes until slightly tender.
  2. Drain the zucchini well and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound ground beef, 1 medium onion (chopped), and 2 cloves garlic (minced). Cook, breaking up the beef, until the onions are translucent and the beef is browned. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
  4. Stir in 1 cup uncooked long-grain rice and 1 (28-ounce) can crushed tomatoes. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the rice is slightly softened.
  5. In a medium bowl, whisk together 8 ounces cottage cheese and 1 large egg.
  6. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  7. Arrange half of the cooked zucchini slices in the prepared baking dish.
  8. Spoon the meat and rice mixture evenly over the zucchini.
  9. Spread the cottage cheese mixture evenly over the meat and rice.
  10. Top with the remaining zucchini slices.
  11. Sprinkle 1 cup shredded cheddar cheese over the top.
  12. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

17g

Fat

48g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes American Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Beef Eggs Dairy Pasta Rice Vegetables American Canadian Oven Easy Potluck Cheese Eggs Dietary One Dish Meal Comfort Food Inexpensive Ground Beef Meat Pasta Rice And Grains Squash Taste Mood To Go Equipment