Zucchini Casserole Recipe

Use fresh zucchini when making this Zucchini Casserole Recipe.


| September 2012


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. 

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. 





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