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A baking dish with a Ground Beef, Rice, and Zucchini Casserole topped with baked feta and garnished with a few leaves of fresh basil. There is also a bunch of tomatoes in the background. A kitchen towel and individual basil leaves are also lying around.

Zucchini Ground Beef and Rice Casserole

Olivia
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 cup rice
  • 2 zucchini medium
  • 1 large onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 lb ground beef
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ tsp thyme
  • 1 can (28 oz) diced tomatoes
  • 1 cup sour cream
  • salt & pepper to taste
  • 1 cup crumbled feta cheese
  • some fresh parsley for garnish

Instructions
 

  • Preheat oven to 400°F (conventional) or 350°F (convection). Cook the rice according to package directions. Wash the zucchini and slice it. Peel and finely dice the onion and garlic.
  • Heat the olive oil in a pan and fry the zucchini slices until golden brown. Remove the zucchini from the pan and set aside.
  • Using the same pan, brown the ground beef. Add the onions and garlic, and season with oregano, basil, and thyme. Continue to cook for 3-5 minutes. Add the zucchini slices, diced tomatoes, sour cream, and rice. Mix everything together and season with salt and pepper.
  • Pour the zucchini, ground beef, and rice mixture into a casserole dish and top with crumbled feta cheese. Bake for about 20 minutes.
  • Serve warm, garnished with some fresh parsley.