Beef & Zucchini Casserole Recipe


Preparation Time20 MinCooking Time5 Hr 0 Min
Ready In5 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Lean ground beef1 Pound
 Onion1 Medium, chopped
 Tomato sauce24 Ounce (3 Cans Of 8 Ounce Each)
 Dry red wine1⁄2 Cup (8 tbs)
 Oregano1⁄4 Teaspoon
 Garlic salt1⁄8 Teaspoon
 Basil1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Seasoned pepper1⁄8 Teaspoon
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 262 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 47.9 mg

Sodium 353.5 mg14.7%

Total Carbohydrates 21 g7.1%

Dietary Fiber 4.2 g16.9%

Sugars 10.6 g

Protein 21 g42.6%

Vitamin A 19.8% Vitamin C 76.9%

Calcium 11.2% Iron 17%

*Based on a 2000 Calorie diet


In large skillet or slow-cooking pot with browning unit, cook beef and onion until meat loses its red color.
Pour off excess fat.
In slow-cooking pot, combine beef and onion with tomato sauce, wine, oregano, garlic salt, basil, salt, and pepper.
Cover and cook on low for 4 to 5 hours.
Pour into greased shallow baking dish.
In the meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender.
Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish.
Sprinkle with cheese.
Bake in 350° F.oven 30 to 45 minutes.
Makes 5 to 6 servings.