garden veggie casserole

Zucchini Tomato Casserole with Ground Beef is a simple summer garden vegetable bake that is light and fresh without a heavy sauce to weigh you down. Our version features zucchini, onion, corn and tomatoes, but yours can be individualized to your own personal taste. 

Zucchini Tomato Casserole with Ground Beef

beef

salt and pepper,

zucchini, sliced thin

Tablespoons onion, chopped

corn

sugar

oregano

mozzarella cheese

bread crumbs

Brown and drain ground beef. Season to taste with salt and pepper. Set aside.

In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.

Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.

Sprinkle with sugar, salt, pepper and dried oregano.

Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.

Bake in a preheated 400 degree F oven for 20- 25 minutes.  The casserole is done with the zucchini is fork tender and the cheese is melted.

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The most viewed garden veggie casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zucchini Tomato Casserole with Grou...

The most viewed garden veggie casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine