Ground Beef Rice Casserole with Zucchini
This ground beef rice casserole with zucchini is the epitome of comfort food. With layers of rice, zucchini, cheddar cheese, and saucy ground beef how can you go wrong?
Servings: 4 servings
- 1 pound ground beef lean
- 3 cups rice cooked
- 2 cups cheddar cheese shredded, divided
- 6 ounces tomato paste
- 1-½ cups water or beef broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- 2 cups zucchini grated (one very large or 2 medium)
- 1 tsp salt more to taste
- ½ tsp black pepper
- 1 Tbsp oil
Cook the rice according to your package directions.
During the last 15 minutes of rice cooking, cook the ground beef in a large skillet.
While the rice and ground beef are cooking, grate the zucchini and press the excess moisture out of it with a paper towel. (It's okay if it's still a bit damp. You just don't want it soggy.)
Once the ground beef is browned, drain the excess oil from the pan.
Preheat oven to 350 F.
Add the tomato paste, water or broth, cumin, salt, black pepper, and onion and garlic powders. Mix all ingredients together to incorporate.
In the bottom of a 9 x 9 baking dish, drizzle about 1 tablespoon of oil. Add the cooked rice and press it snuggly down. Top evenly with shredded zucchini and press lightly down.
Add half the shredded cheese in an even layer followed by the cooked ground beef.
Top with the remaining cheese and bake uncovered for 30 minutes at 350 degrees F.
Calories: 1107kcal | Carbohydrates: 123g | Protein: 46g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 1363mg | Potassium: 1145mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1622IU | Vitamin C: 20mg | Calcium: 499mg | Iron: 6mg