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Zucchini Casserole

Ingredients

  • 1 1/2 lbs. of ground beef or ground meat of your choice
  • 1 large onion, chopped
  • 1 - 2 Jalapeno peppers (use more or less depending on the heat of the peppers), chopped fine
  • 2 large or 3 medium zucchini, seeds removed, sliced into small pieces
  • Spices as desired
  • 1 cup converted rice, like Uncle Ben's
  • 1 cup tomato juice
  • 1 cup chicken broth or water
  • 6 ounces Velveeta cheese, cubed

Instructions

  • Crumble the ground meat into a large non-stick pan, add the onion and pepper, and brown the ground meat, stirring to break up any large chunks.
  • Once the ground meat is browned, add the zucchini slices and cook covered on low for a few minutes to wilt the zucchini a bit.
  • Add the rice, tomato juice, chicken broth, and any spices that you'd like to use, and cook covered for approximately 45 minutes on low heat, stirring frequently. Depending on quantities, additional tomato juice or chicken broth may by needed (there needs to be enough liquid for the rice to absorb while cooking).
  • When the rice is completely cooked (almost like risotto), the liquid is absorbed, and the zucchini is tender, add the cheese.
  • Stir the cheese in, and cook covered on low until the cheese has melted.
  • At this point, you can remove the lid and cook uncovered to reduce any excess liquids and bring the dish to your preferred consistency.
  • Let cool, spoon into plastic freezer cartons, and freeze.

Notes

We transfer the contents of the freezer containers into a microwave safe dish and simply reheat in the microwave to enjoy.