Zucchini Casserole Recipe
Use fresh zucchini when making this Zucchini Casserole Recipe.
By Mennonite Central Committee
September 2012
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Make a dent in your zucchini harvest by making this Zucchini Casserole.
Photo By Fotolia/Nemesis2207
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Don’t know what to do with your abundant zucchini harvest? Try this easy and cheesy Zucchini Casserole Recipe excerpted from Treasured Amish and Mennonite Recipes (Fox Chapel Publishing, 2011), a cookbook filled with down-to-earth dishes that have been bringing families and communities together at the table for generations.
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Zucchini Casserole Recipe
• 1 pound ground beef
• 2 cups chopped tomatoes
• 2 cups grated or very thinly sliced zucchini
• 1 small onion, finely chopped
• 1/2 cup instant rice
• 1/4 pound Velveeta processed cheese spread, shredded or cut in chunks
• 1/2 cup bread crumbs
Brown beef in skillet and drain. Add tomatoes, zucchini, onion, and rice. Transfer half the mixture to a casserole dish. Spread cheese (keeping a little for the top) and bread crumbs over bottom layer. Cover with remainder of meat mixture. Bake at 350° for 45 minutes. Add the reserved cheese to top of zucchini casserole when it’s almost done.
—Mary Kaufman; Johnstown, Pennsylvania; MCC Quilt Auction and Relief Sale, Johnstown
To learn more about Amish culture and to try more delicious, down-home recipes, read Mennonite Recipes and a Brief History of the Amish.
This excerpt has been reprinted with permission from Treasured Amish and Mennonite Recipes by Mennonite Central Committee, published by Fox Chapel Publishing, 2011.