Midwestern Zucchini Casserole

Serves: 6
Total Calories: 405


1 onion, chopped
1 green or red pepper, chopped
3 cups zucchini, cubed
2 tablespoons oil
1 pound ground beef
2 (8-ounce) cans tomato sauce
2 cups brown rice, uncooked
salt and pepper to taste
Garnish: grated Parmesan cheese


In a skillet over medium heat, sauté onion, pepper and zucchini in oil; remove from pan. Add beef to skillet; cook until no longer pink. Drain. Combine vegetable mixture, beef and remaining ingredients except cheese in a slow cooker. Cover and cook on low setting for 3 hours. Garnish with cheese before serving.

Tip: When serving rolls alongside main dishes, dress up 1/2 cup of butter by softening it, then blending in 2 teaspoons orange or tangerine zest. Place butter on a sheet of wax paper and roll into a log shape. Chill for 2 to 3 hours until firm. Store any leftovers in the refrigerator for up to 2 days.

Nutritional Facts:

Serves: 6
Total Calories: 405
Calories from Fat: 57

This Midwestern Zucchini Casserole recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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