Zucchini & Beef Casserole

This week’s #InstaWeanTeam challege features zucchini as the special ingredient. I chose to create a zucchini and beef casserole, and it was a hit with the boys. The boys don’t usually eat diary, but since they have only had it a handful of times in their lives, I made an exception for this particular recipe, and they really enjoyed it.

4 zucchinis cut into half circles (see images)
1Lb Ground beef
1 large egg
2 cloves chopped garlic
1 1/2 cup grated cheddar
2 1/2 Tablespoons of corn meal
1 onion
1 Tablespoon EVOO

Preheat oven at 375 degrees
Cook the beef & EVOO on medium until meat is brown (took me 10 minutes)
Add the onion and garlic and stir 3 minutes
In a large bowl, combine the contents of the pot
To that same bowl, add the (raw) zucchini slices and the egg
Mix those all together with a spoon and set aside

In another bowl, combine the cornmeal and cheese, and mix them together
Grease your baking dish
Add the contents of the first bowl to your baking dish
Spread apart so that the layer is even
Add an even spread of the cheese/cornmeal

Place contents uncovered into the oven for 30 minutes,
or until the top layer has browned
(see image)

If I could do things differently, I would have added another egg to the mixture. This casserole was meant to stick together, but as you can see, it did not. Don’t get me wrong, it tasted really good, but presentation-wise, I would have preferred a clean cut slice. Nevertheless, we all enjoyed it, and I hope you will too!

1 Comment

Filed under #InstaWeanTeam Challenge, Adult Friendly, Finger Food, Toddler Friendly

One response to “Zucchini & Beef Casserole

  1. Pingback: Full Plate |

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