Beef Zucchini Casserole
For a warm, hearty meal, nothing beats something cooked in a slow cooker...except maybe something cooked in a slow cooker and then baked in the oven with cheese on top! This zucchini casserole is a wonderful blend of flavors, and it's really easy to make.
Notes
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Cooking Time5 hr 45 min
Cooking MethodSlow Cooker, Casserole
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 8-ounce can tomato sauce
- 1/2 cup dry red wine
- 1/4 teaspoon oregano
- 1/8 teaspoon garlic salt
- 1/4 teaspoon basil
- 1/3 teaspoon salt
- 1/8 teaspoon seasoned pepper
- 4 zucchini, whole
- 1/4 cup grated Parmesan cheese
Instructions
- 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 (Crock-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.
- Preheat oven to 350F degrees.
- In 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 350F degree oven 30 to 45 minutes.