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How To make Beef Zucchini Casserole
4 cups thinly sliced zucchini
about 3 medium
1 medium onion :
sliced
2 Tablespoons butter or margarine
1/4 cup grated Parmesan cheese
1 1/2 pounds lean ground beef
1 Tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
2/3 cup ketchup
1/4 cup grated Parmesan cheese
In large skillet, saute zucchini and onion in butter until onion is tender. Pour into baking dish (10x6x1 1/2"); sprinkle with 1/4 cup Parmesan cheese; set aside. In same skillet, brown ground beef; drain excess fat. Stir flour, salt, pepper, then ketchup into meat. Spoon meat mixture evenly over zucchini. Cover; bake in 350 oven 20 minutes. Remove cover; top with 1/4 cup Parmesan cheese; bake, uncovered, and additional 5 minutes or until cheese is lightly browned. Cut into squares to serve. Makes 6 servings.
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This is a great recipe made with garden fresh vegetables. You can make it in about and hour. The spice blend is on the mark and I know you will enjoy it!
Meaty Zucchini Casserole
This casserole is so easy and delicious! This Meaty Zucchini Casserole is an awesome way to use up all of your zucchinis! Use your favorite ground meat and any vegetables you want to use up in the sauce, topped with cheese! This dish satisfies every time!
Creamy Baked Zucchini Potato Gratin Recipe - Natasha's Kitchen
This baked zucchini potato gratin is creamy and cheesy with a sauce tastes like garlic Alfredo. Simple ingredients with so much flavor! This is like a potato gratin recipe.
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????PRINT THIS ZUCCHINI BAKE RECIPE:
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Zucchini Potato Bake Ingredients:
►2 lbs zucchini
►2 lbs small Yukon gold potatoes (same diameter as zucchini)
►1 1/2 cups shredded parmesan cheese, divided
►1 tsp salt
►1/2 tsp black pepper, divided
►1/2 tsp dried oregano
►2 cups heavy whipping cream
►1 1/2 cups shredded parmesan cheese, divided
►2 garlic cloves, minced
►2 Tbsp chopped green onion, plus more to garnish
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Mexican Beef with Zucchini Skillet Recipe
This low carb Mexican zucchini and ground beef is a simple dish made with low cost ingredients. It's an easy keto dinner idea that doesn't take much time to prepare.
View full recipe here:
Ingredients
2 medium zucchini sliced and quartered
1 1/2 pounds ground beef
2 cloves garlic minced
10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Baked zucchini casserole: How to make a unique and delicious meal in no time
INGREDIENTS
1kg (2 pounds) potatoes, boiled and peeled;
1 onion, chopped;
500g (1 pound) minced beef;
1 zucchini;
½ tsp garlic powder;
1 tsp paprika;
salt and pepper;
2 large tomatoes;
240ml (1 cup) milk;
1 egg;
2 tbsp chopped dill;
1 tsp paprika;
½ tsp nutmeg;
1 garlic clove, minced;
25g (3 tbsp) flour;
100 g (1 cup) mozzarella.
3 tbsp olive oil
METHOD
Preheat the oven to 190C/375F.
Use a large grater to grate two tomatoes on the bottom of a round or an oval baking pan.
Saute onions in olive oil until translucent. Add minced meat and break it with a wooden spoon. Season with salt, pepper, paprika and garlic. Cook until meat is fully done.
Slice potatoes and layer them on top of the sauce. Season with salt and pepper.
Add cooked meat on top.
Slice zucchini and layer it with sliced potatoes on top of the meat. Add salt and pepper.
Decorate with sliced tomato flower.
Whisk eggs with milk, salt, pepper, nutmeg, garlic, dill and flour.
Pour the mixture on top of the veggies, add cheese.
Bake for 55 minutes, using foil to cover the bake if needed near the end of cooking.
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ZUCCHINI AND POTATO BAKE WITH GROUND BEEF _ TAVA _ ONE PAN DISH
A ONE PAN DISH THAT IS VERY EASY TO PUT TOGETHER AND VERY TASTY.
INGREDIENTS:
1 KG ZUCCHINI
1 KG POTATOES
1 MEDIUM ONION
2 TSP SALT
1/2 TSP BLACK PEPPER
1/2 TSP ALL SPICE
1 HEAPING TBSP TOMATO PASTE
2 HEAPING TBSP RED PEPPER PASTE
1 1/2 CUPS CRUSHED TOMATOES
300 G GROUND BEEF
- BAKE AT 200 C/ 400 F FOR ABOUT AN HOUR AND HALF UNTIL VEGETABLES ARE TENDER AND THE TOP IS NICELY BROWNED.
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