Unstuffed Zucchini Casserole
Everything you put in a stuffed zucchini boat but in an easy stovetop skillet casserole? Yes, please! This Unstuffed Zucchini Casserole is the ultimate mom recipe. Something your mom used to make, and you forgot how much you love it. Or maybe your mom never made it. Allow me to introduce to you the easiest zucchini casserole recipe.
This stovetop casserole features everything you love about stuffed zucchini boats without actually having to stuff and bake zucchini. Brown ground beef and chopped onion, add spices and herbs, zucchini, and quick-cooking rice and let it rest. Top it with shredded cheddar and serve. Mom food in a bowl, the ultimate comfort food!
Almost zucchini boats but easier!
Zucchini boats or stuffed zucchini are a late summer use-up all the squash type of recipe. Except they can be ponderous to get just right. Oftentimes times, I over-prebake the zucchinis, and they’re super soft and squishy. Or I will underbake them, and in that case they’re too firm and watery. This recipe breaks through that fuss and gives you easy-to-make casserole with all the flavor of stuffed zucchini. WHEW!
This is one of those recipes where I want you to taste the almost finished product and adjust the seasonings to your taste. If you love more garlic or onion powder, add more. Want more Italian seasonings? Add them. If you love a bit of heat, add a pinch of red pepper flakes or a splash of Sriracha. Not enough salt? Add more. There’s no accounting for personal taste, so be sure to personalize this recipe to suit you. Then, my recipes become your recipes and, in turn, something you really love.
What you need to make Unstuffed Zucchini Casserole
This recipe doesn’t require anything special except the zucchinis. And if you play it right, you can grow enough in the summer so you don’t have to buy it. Did you know you can freeze zucchini? You can, and you could use it in this recipe, too!
- ground beef
- salt
- pepper
- minced garlic (hint use the minced garlic in a jar, aka jarlic!)
- onion
- paprika
- Italian seasoning
- onion powder
- garlic powder
- tomato sauce
- zucchini squash (for best results use the youngest smallest squash you can find)
- instant rice
- cheddar cheese–you can use parmesan if you like it better than cheddar
Changes You Can Make To This Stovetop Casserole
You can use a combination of ground turkey, ground beef, or ground chicken in the recipe, or just ground chicken. The flavor is lighter than ground beef, so be sure to taste and adjust as you cook it to ensure the taste you want in your dinner.
You can use yellow zucchini or yellow summer squash or even yellow crook neck squash in place of the young green zucchini. A combination of the squash will also work. Try to find the smallest squash you can to keep your casserole from becoming too juicy and seedy from mature zucchini.
And as mentioned above you can use parmesan cheese in place of the cheddar cheese. Fresh shredded, pre-shredded or grated will work. It’s really up to you and your taste preference OR what you have on hand.
Got Lots Of Zucchini??
I get it! I always seem to have lot’s of zucchini in the summer months. And then I buy them all winter long too. I’m the problem, apparently!
Try this zucchini lasagna casserole if you need another savory recipe. And if you have lots of yellow squash on hand try this Yellow Squash Casserole!
Got Leftovers?
This casserole actually tastes best the next day! So, of course, all the leftovers can be stored and used the next day for lunch or dinner. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Unstuffed Zucchini Casserole
Ingredients
- 1/2 TBSP vegetable oil
- 1 pound lean ground beef
- 1 tsp salt
- 1 cup chopped onion
- 1 TBSP minced garlic
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- pinch black pepper
- 1/2 cup chopped bell pepper red or green
- 15 1/2 ounces tomato sauce
- 15 1/2 ounces water
- 1 1/2 pounds zucchini the smallest you can find
- 1 cup instant rice
- 1 cup shredded cheddar cheese
Instructions
- add the oil to a frying pan and heat over medium high heat for 2-3 minutes
- add the ground beef, salt, and chopped onion to the pan breaking up the ground beef to brown it, cook 5-6 minutes stirring frequently
- while the meat is browning slice the unpeeled zucchini into 1/4 inch slices
- once the beef is browned add garlic, cook and stir for one minute
- then add the paprika, garlic powder, onion powder, Italian seasoning, pepper and stir to combine
- add the bell peppers, cook and stir 1-2 minutes
- add sliced zucchini and stir to combine
- pour the tomato sauce in the pan, fill the can with water and swish to remove all the sauce, pour it into the pan as well
- bring to a slow boil and reduce the heat to a simmer, keep it there for 5 minutes and let it reduce just a little
- taste at this point and add more salt, garlic or onion powder, Italian seasoning, or pepper at this point
- when the pan is simmering add the rice and stir to combine
- increase the heat and return the pan to a boil, then turn off the heat and cover the pan
- let the pan rest covered for 5 minutes
- remove the lid and stir to make sure the rice is cooked, taste the rice to make sure it's cooked through, if it's not cover it and let it rest a minute more
- once the rice is cooked through, sprinkle the cheese over the casserole and let it rest until the cheese is melted
- once the cheese has melted serve the casserole hot and with extra cheese if you like
So delicious! We all loved it!
All my favorite flavors in one skillet!
Loved it, thanks!