Vegetable-Beef Casserole
Submitted by pj
Zucchini, tomatoes, rice, and seasoned ground beef come together in one microwave-friendly dish that’s ready in under an hour. A hearty weeknight casserole the whole family will love.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis one-dish wonder proves that your microwave can do so much more than reheat leftovers.
Seasoned lean ground beef gets layered with tender zucchini slices, juicy canned tomatoes, and rice that soaks up every bit of savory, basil-scented flavor as it cooks.
The soy sauce adds an unexpected umami punch that deepens the whole dish.
From start to finish, you’re looking at about 50 minutes with almost zero cleanup.
Kitchen Tips
- Stir frequently during cooking to ensure the rice cooks evenly and doesn’t stick to the bottom
- Use lean ground beef (90/10 or better) since there’s no draining step in this method
- Let the casserole rest covered for 5 minutes after cooking so the rice absorbs any remaining liquid
- Swap zucchini for yellow squash or add diced bell peppers for extra color
Ingredients
Directions
Crumble beef in 9-inch square microwave-safe baking dish ; sprinkle with garlic.
Cover; microwave on High 3 minutes.
Meanwhile, cut zucchini in half lengthwise, then crosswise into ¼ inch slices.
Add zucchini, onion, tomatoes, rice, soy sauce, basil and ½ cup water to ground beef, stirring to combine.
Cover and microwave on High 27 minutes, or until rice is tender; stir frequently.
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