Zucchini Casserole #SundayFundayBloggers

This casserole is a great way to use up the last of your summer zucchini as the weather starts to cool a bit.  Pasta, zucchini, beef, cheese and tomatoes combine to create a comfort casserole reminiscent of the goulash you enjoyed as a kid.

The Sunday Funday Bloggers are using up Zucchini this week......

Amy of Amy's Cooking Adventures is hosting this week and asked us to use up some of those zucchini that are piling up on our counters this time of year.

I'm always looking for new zucchini recipes so I'm excited to see what everyone cooked up today.  Let's take a look........

Couscous with Spiced Zucchini from Cook with Renu

Garlic Butter Sautéed Zucchini from Amy’s Cooking Adventures

Marinated Tofu and Zucchini Soft Tacos from Food Lust People Love

Minestrone Casserole from Palatable Pastime

Moong and Zucchini Pancakes from Mayuri’s Jikoni

Zucchini Agrodolce from Pandemonium Noshery

Zucchini Casserole from A Day in the Life on the Farm

My grandmother used to make goulash for me.  It is the ultimate comfort food, in my opinion.  When I took a bite of this casserole, I was transported back to my childhood.  As far as I can remember, Grandma did not add zucchini to her goulash and she made it on the stovetop, but it was  delicious and comforting as was this casserole that I am sharing with you today.

I have a feeling this casserole will be made again before zucchini season comes to a close.  Hope you have a Funday Sunday.

Entrees, Casseroles, Beef, Pasta, Zucchini

Entrees, Beef

American

Yield: 6 servings

Author: Wendy Klik

Zucchini Casserole

Pasta, zucchini, beef, cheese and tomatoes combine to create a comfort casserole reminiscent of the goulash you enjoyed as a kid.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 1/2 c. small pasta, cooked per package directions. (I used ditalini)
• 1 t. olive oil
• 1 medium zucchini, cut into half moons
• 1/2 t. dried Italian seasoning
• salt and pepper, to taste
• 1 lb. ground beef
• 1/2 vidalia onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can diced tomatoes
• 4 oz. fresh Mozzarella, cut into small dice
• 1/2 c. cottage cheese
• 1/4 c. grated Parmesan cheese

Instructions

1. Heat the oil in a large skillet over med high heat. Add the zucchini, season with the Italian seasoning, salt and pepper and cook until squash begins to soften and brown a bit, 5-6 minutes. Transfer to an 8" square baking pan along with the cooked and drained pasta.
2. In the same skillet, brown the hamburger with the onions and garlic until meat is crumbly and no longer pink and the onion is translucent. Drain, if needed, and add this meat mixture to the baking dish.
3. Add the tomatoes, with juices, and all three cheeses to the casserole. Stir to combine and then sprinkle with a little additional parmesan cheese.
4. Bake in a preheated 350* oven for about half an hour, until hot and bubbly and the cheese is melted.

Nutrition Facts

Calories

345.76

Fat (grams)

22.49

Sat. Fat (grams)

9.43

Carbs (grams)

13.28

Fiber (grams)

2.15

Net carbs

11.14

Sugar (grams)

6

Protein (grams)

22.9

Sodium (milligrams)

429.36

Cholesterol (grams)

75.44

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