Zucchini Casserole Recipe

It’s zucchini season! I wait all year to eat this deliciousness. So when the season is here, I pull out our favorite zucchini recipes and away we go! I made this before my surgery and this recipe is large enough for me to make 2 small batches. Sometimes I freeze the second one. But this time, my daughter was at the house and asked if she could have the second one!

Recipe:
Zucchini Casserole

🥘 2 medium or 1 large zucchini chopped into bite size pieces, place in bottom of 9x 13 pan or use 2 smaller pans
🥩 2 pounds ground beef (I used 1 pound beef and 1 pound venison)
🥩 2 Tbsp Beef Bullion
🧄 1 full bulb of garlic, chopped
🧅 2 medium onions, chopped
🍚 1 cup rice, slightly cooked
🌿 1.5 tsp Italian seasonings
🧈 6 Tbsp Butter
🥫 3 cans tomato soup

🥘 brown ground beef in pan, add rice & beef bullion; set aside
🥘 melt butter in sauté pan; add onion, garlic & Italian seasonings until soft
🥘 add soup to onion mixture. Pour over meat mixture. Add zucchini in 9 x 13 pan. Mixed together. Bake at 3:50 for 45 minutes. Add your favorite cheese; I used a combination of cheddar and Parmesan for this one. But you can use eight slices of American cheese then bake for an additional 10 minutes till cheese is nice and melted and a little brown. Enjoy!

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