Zucchini Casserole

Time: 1 hr, 15 min

Yield: 8 servings

From Command Cooking

I discovered this recipe recently and just love it.  Not only is it healthy, but easy to put together.  You could use ground chicken or turkey or if you are vegetarian, substitute the beef for vegetable crumbles.  I don’t use the dill but top it with some parmesan cheese and let it brown for a few minutes before serving.  This will be a regular on your table.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • ½ teaspoon all-spice
  • ½ teaspoon black pepper
  • Salt, to taste
  • 2 pounds zucchini, sliced
  • ½ cup fresh dill, chopped and divided
  • 2 Roma tomatoes, cubed
  • 1/3 cup fresh parsley, chopped
  • 1 clove garlic, crushed
  • 1/3 cup water or chicken stock
  • 1 (15-ounce) can tomato sauce


  1. Preheat the oven to 350 degrees F.
  2. In a skillet over medium heat, heat the oil.
  3. Add the onion to the hot oil and cook until translucent, about 5 minutes.
  4. Add the ground beef to the oil and begin breaking it apart.
  5. Stir the all-spice, the pepper, and the salt into the beef mixture, mixing well and cooking until completely browned, about 5-7 minutes.
  6. In a 9×13 in baking dish, add the zucchini, the ground beef, ½ the dill, the tomatoes, the parsley, the garlic, the water, and the tomato sauce.
  7. Taste the casserole for seasoning.
  8. Cover the dish and bake for 45 minutes.
  9. Uncover the dish and stir in the remaining dill.
  10. Cover again and bake until cooked through and bubble, about 15 minutes.
  11. Serve

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