Italian zucchini casserole
Inspiration
This recipe is tried and tested solely with Market ingredients by our very own Market Manager, Rachael Ristau, who incorporated Kelly Miller’s recipe into her weekly meal prep. Serving up to six servings with the measurements below, it’s the perfect dish when hot out of the crockpot or packed for the next day’s office lunch. Replace rice with quinoa — yum!
Ingredients
1 lb ground beef cooked and drained
1 green pepper diced (optional)
3 zucchini chopped
16 oz spaghetti sauce
15 oz diced tomatoes undrained
2 cups instant brown rice uncooked
1 tsp garlic powder
1 tbsp dried minced onion
1 tsp Italian seasoning
1 cup mozzarella cheese
Method
Dice vegetables while ground beef is browning in pain, drain.
Place vegetables, ground beef, and all other ingredients except cheese into the Crockpot.
Stir until combined well, cover, and cook on low for 4 hours.
Sprinkle cheese over top, cover, and cook an additional 10 minutes or until cheese is melted.
